Dry roast the moong dal till it gives out a fragrant nutty aroma and takes on a tinge of light brown. Remove from flame, rinse the dal in water and keep aside.
Heat oil in a frying pan, fry the cauliflower and potatoes till a gorgeous golden, keep aside.
Heat the remaining oil in a deep bottomed pan, add the red chillies and panchforon, when the spices start to splutter, add the green chillies and ginger paste, saute for a minute or two.
Now add the roasted moong dal and rice, turmeric powder and saute for a further couple of minutes. Add 3-4 cups of warm water, the water level should be about 2 inches above the rice and dal, bring to a gentle simmer.
Continue cooking till the rice and dal are about 60% done, now add the peas, fried cauliflower and potatoes. Sprinkle in the salt, cover and cook over a low flame, stirring occasionally, till the rice and dal are completely cooked. Add a little warm water if it's getting a bit too dry.
Adjust the salt and sugar, add a dollop of ghee and finish with a generous sprinkle of bhaja masala. Serve hot.