Wash and soak the rice and dals for 15 minutes.

Discard the soaking water.

Place a large heavy bottom pan on medium flame

Heat ghee and fry the cloves, cinnamon, cardamoms and bay leaves for a few seconds or until they release their pleasant aroma.

Add the soaked dals and rice and add enough water (about 4 cups), turmeric powder and salt.

Cover and cook until tender but not mushy. We are looking for separate grains here.

Spread the khichri on a wide plate to cool off and stop from cooking further.

While the Khichri is cooking proceed to make the vegetable curry.

Soak tomatoes in hot water for 5-7 minutes, remove the skin and chop finely.

Heat the ghee and fry the onions till the turn pink in color.

Add the ginger garlic paste and fry for a minute.

Add the powdered spices, salt and fry for some seconds.

Add the chopped tomatoes and cook for 2-3 minutes.

Add the vegetables, mix well and continue to cook for another 2-3 minutes.

Add the malai-yogurt mixture. and mix well.

The curried vegetables should have thick consistency so add a little water to loosen up if you find it dry and adjust the spices accordingly.

Add finely chopped coriander to the curried vegetables. Mix well.

Now take a baking dish and spread ghee at the base.

Make alternate layers of Khichri and curried vegetables, beginning and ending with khichri.

Cover and bake in a preheated oven at 180 degrees C for 25 to 30 minutes.

If desired you can unmold the Baked Khichri to serve.

Serve hot with yogurt or Kadhi, papad and pickle.