Wash, drain the dalia, mix with the sprouts and keep aside
Heat oil in a thick bottom deep pan or a pressure cooker
Add the bay leaf and jeera, add the sliced onions and saute till the onions turn a light golden in colour
Add the ginger-garlic paste, fry for a few minutes, add all the powdered masalas, fry for a minute and add the finely chopped tomatoes
When the tomatoes turn pulpy add all the washed and chopped vegetables, saute for a few minutes
Add the washed and drained dalia, sprouts, mix well
Add the ghee, salt and sauté for two[three minutes
Add half of the chopped coriander leaves, stir, add 3 cups of warm water
Mix, put a tight-fitting lid and cook on a very low flame till done
If making in a pressure cooker, after adding the water, secure lid and cook on a moderate flame for one whistle, put off the flame, open when the cooker cools and there is no pressure
Serve hot garnished with remaining coriander leaves and add a dash of lime
Roasted papad, pickle and curds may be served with the khichadi.