Peel the potatoes, and cut into two equal halves horizontally. Wash and keep aside.

Take a pan, dry fry the moong dal over medium heat until golden brown in colour. Care should be taken not to burn the dal, stir continuously. Remove from the heat. Wash the dal and keep aside.

In a deep bottomed pan put the washed rice, dal, water, salt, potatoes, green chillies, and 1tsp oil. Let the rice and dal cook together. When it is half cooked, take another pan and add 2 tbsp oil. Temper with dry red chillies, bay leaves and cumin seeds. 

Add ginger garlic paste, turmeric powder, cumin powder, and coriander powder into this. Mix and stir for a minute. 

Add this masala and peas into the khichuri and mix well. Check to see if the water is sufficient to boil the rice and dal. If required you can add more water, but don’t overdo with the water part because this khichuri is supposed to be dryish, not watery. 

Now check after 10-12 minutes, the grains of rice and dal should be firm but at the same time, it should get mashed when pressed. Add ghee, sugar and garam masala powder. Mix and cook for 2-3 minutes more. Remove from the heat. Keep it covered after cooking to get the nice aroma when you are going to have this.

Serve hot with Beguni, fried fish, papad, omelette, crisp fried potatoes whatever you like.