During the festive season in Bengal, bhog is traditionally prepared as an offering to the deity before being shared as prasad, and khichudi (khichri) is a traditional favourite. Dry-roast the moong dal in a pan until lightly golden and aromatic. This will lend the khichudi a nutty flavour. Wash the rice and combine it with the dal. Heat mustard oil in a large pot and add the dry red chillies. Once aromatic, add the potatoes, cauliflower, carrots and beans. Sauté for a few minutes. Add the rice and dal, followed by turmeric powder, cumin powder, ginger paste and salt. Mix well and cook for a few minutes. Add hot water and bring to a boil. Cover and cook on medium-low heat until the rice, dal, and vegetables are soft and the khichudi reaches a thick, porridge-like consistency. Finally, stir in the ghee and serve hot.

Note: You can use masur dal instead of moong or even combine the two.