Dry roast moong dal until fragrant and light brown.

Rinse the dal in water and set aside.

Prepare Bhaja Masala: Roast dry red chillies, cumin seeds, and bay leaves on low heat until fragrant.

Cool the roasted spices and grind to a fine powder. Store in an airtight container.

For Khichuri: Heat oil in a kadai, sauté cauliflower florets and potatoes until al dente, then set aside.

Heat oil in the kadai, add red chillies, fenugreek seeds, mustard seeds, cumin, fennel, and kalonji. Fry until spluttering.

Add green chillies and ginger paste, sauté for a minute.

Add roasted moong dal, rice, and turmeric powder; sauté for a couple of minutes.

Add 3-4 cups of warm water and simmer gently until rice and dal are 60% done.

Add peas, fried cauliflower, and potatoes.

Sprinkle salt, cover, and cook over low flame until rice and dal are completely cooked. Add water if needed.

Adjust salt and sugar, add ghee, and sprinkle bhaja masala. Serve hot with labra.

For Labra: Heat mustard oil until smoking hot, temper with dry red chillies. Add fenugreek, mustard, cumin, fennel, and kalonji.

Stir in all vegetables (radish, potato, pumpkin, drumstick, brinjal, broad beans, except spinach). Sauté.

Add ginger paste, coriander powder, green chillies, salt, and sugar. Cook over low flame until vegetables are tender.

Add spinach, cover, and cook over medium flame until spinach releases water and vegetables are soft. Remove excess water.

Adjust seasonings, finish with bhaja masala, and serve hot with Khichuri.