Vrindavan Thee Khichdi

Instructions

1. 1

   Rinse the basmati rice and split yellow moong dal together under running water until the water runs clear.

2. 2

   In a large pot, heat the ghee over medium heat.

3. 3

   Add the cumin seeds and let them sizzle for a few seconds until aromatic.

4. 4

   Stir in the ginger paste and chopped green chilies, sautéing for about a minute.

5. 5

   Add the diced carrots and peas, and cook for another 2-3 minutes.

6. 6

   Mix in the turmeric powder and the rinsed rice and dal mixture, stirring well to coat with the spices.

7. 7

   Pour in the water and add salt to taste.

8. 8

   Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice and dal are cooked and the water is absorbed.

9. 9

   Once cooked, fluff the khichdi with a fork and garnish with fresh coriander leaves.

10. 10

    Serve hot and enjoy your Vrindavan Thee Khichdi.