To prepare the Bengali Khichuri: In a saute pan, toast the moong dal on a slow flame for 6-7 minutes until it is aromatic and golden brown. This needs a bit of patience to reach the golden brown stage gradually without burning the dal. Transfer to a bowl, wash with water and drain. Cover with fresh water and keep aside for 15 minutes.

Wash the rice 2-3 times and keep aside.

Heat the ghee in a pressure pan. Add all the whole spices and fry on high flame until aromatic (20 seconds). Fry the ginger and green chillies (if using). Lower flame and stir in the turmeric, garam masala powder and red chilli powder for few seconds.

Add the chopped vegetables and fry along with the spices for 2-3 minutes.

Transfer the rice and the drained moong dal into the pressure pan. Cover with 3 cups water. Season with salt. Bring this to a boil on a high flame. Cover the lid of the pressure cooker with the weight plugged in. After one whistle, reduce flame to lowest setting and allow to cook for 7-8 minutes. Turn off flame and open one pressure drops. Serve hot with a drizzle of ghee.

I used Jharna ghee from West Bengal, for that authentic taste :)