To make Bhoger Khichuri:

• Take a heavy-bottomed pot, add the unwashed moong dal and dry roast it over medium-high flame. You need to cook it while stirring continuously, for 3-4 minutes or until the colour of the dal changes from yellow to light brown/mustard (check the above picture) and it starts giving out a nutty aroma. Transfer it to a bowl and immediately rinse it with water. Keep it aside.
• Pour rice into the same pot and dry roast it for 2-3minutes. Keep stirring until its colour changes to pale brown colour (check the above picture). Transfer it to a bowl and rinse it with water. Keep it aside.
• Wipe the same pan with a cloth or kitchen towel. Pour mustard oil and heat it over medium flame until it starts to smoke. Then add dried red chillies and cumin. Let the seeds splutter. After that lower the flame and add hing. Mix well and cook for few a seconds.
• Add tomato, ginger and salt. Mix well and cook over low flame for a few minutes until the tomato softens.
• Add sugar, turmeric powder and coriander powder. Stir it and cook for 2-3 minutes.
• Then add the washed rice and dal. Give it a good mix.
• Pour water and mix well. You may require 3-4 cups of water. Start with 3 cups and you can add more if the khichdi starts drying out while the rice and dal are not cooked completely. Here I have used 3.5 cups of water.
• Add green chillies and increase the flame to high. Let it boil for a few minutes until the rice and dal are cooked through.
• Turn the flame off. Add crushed green cardamom, cinnamon, cloves and pour ghee over the top. Mix well. Serve hot.

To make the Chorchori:

• Heat 3 tbsp mustard oil in a heavy-bottomed pot over medium-high or medium flame. After it starts to smoke, add panch phoran and asafoetida. Cook for a few seconds.
• Add the potato pieces and cook them for 2 minutes.
• Then add pumpkin and radish. Mix well. Cook them for 1-2 minutes.
• Add brinjal and ridge gourd. Give them a mix.
• Add the chopped spinach. Mix everything well and cook for another 1-2 minutes.
• Add salt, sugar, turmeric powder, coriander powder and red chilli powder. Mix well. Lower the flame to medium or medium-low. Cover with a lid and cook for 10 minutes.
• After 10 minutes, uncover and pour the mustard powder slurry i.e. mustard powder mixed in 1/4 cup water.
• Mix well and add green whole chillies. Cover again and cook for 3-4 minutes.
• Uncover and increase the flame to high or medium-high. Let it boil for 10-15 minutes until all the water evaporates. Stir frequently.
• Turn the flame off. Pour 1 tbsp mustard oil over the chorchori and mix well. Serve hot.

To make Tomato Chutney:

• Heat mustard oil in a non-stick pan over medium flame. Add panch phoran and dried red chillies. Let the seeds splutter.
• Add chopped tomatoes and give it a mix.
• Then add salt and turmeric powder. Mix well.
• Cover with a lid and cook for 10-15 minutes. Or until the tomatoes become soft and mushy.
• Then add grated beetroot and ginger. Beetroot provides a beautiful colour to the chutney. Mix well.
• Add sugar and mix again.
• Cover with a lid and cook for 2-3 minutes or until the sugar melts.
• Uncover and add raisins. Bring it to a boil. Allow it to cook for 5 minutes. All the water will evaporate and the chutney will thicken slightly.

To make the Payesh:

• Pour milk in a heavy-bottomed pot. Bring it to a boil over medium heat.
• Continue to cook it while stirring frequently until it reduces to 3/4 of its original quantity.
• Add rinsed rice and give it a mix. Allow it to cook for 8-10 minutes or until the rice is cooked completely. Continue to stir it frequently.
• Add sugar and soaked raisins. Give it a mix. Cook it for a few minutes until the sugar to melts.
• Turn the flame off. Add chopped cashews, almonds and green cardamom powder. Mix well. You can either serve it hot or cold.

Pour all the dishes into the serving plate/thali. Serve with crispy beguni and papad.