Vegetable Kichadi

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 splutter.

4. 4

   Add the ginger paste and chopped green chili, sauté for a minute until fragrant.

5. 5

   Add the mixed vegetables and sauté for another 2-3 minutes.

6. 6

   Add the rinsed rice and dal to the pot, stirring well to combine with the vegetables and spices.

7. 7

   Add the turmeric powder and salt to taste, mixing everything together.

8. 8

   Pour in the water and bring the mixture to a boil.

9. 9

   Once it starts boiling, 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.

10. 10

    Turn off the heat and let it sit covered for another 5 minutes.

11. 11

    Fluff the kichadi with a fork and serve hot.