Spiced Vegetable Khichdi with a Twist

This Spiced Vegetable Khichdi combines the traditional comfort of rice and lentils with a creative twist of seasonal vegetables and aromatic spices. With a creamy texture and a blend of earthy flavors, this dish is both nourishing and satisfying, making it perfect for a wholesome meal. It's vegan, gluten-free, and packed with protein, making it a great option for a healthy lifestyle.

Ingredients:

• 1 cup basmati rice
• 1/2 cup split yellow moong dal
• 1 tablespoon ghee or oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1 teaspoon ginger, grated
• 1 green chili, slit (optional)
• 1 medium onion, finely chopped
• 1 cup mixed seasonal vegetables (carrots, peas, and bell peppers)
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• 4 cups water
• Fresh cilantro for garnish
• Lemon wedges for serving

Instructions:

1. Rinse the basmati rice and moong dal together under cold water until the water runs clear. Soak them for 20-30 minutes, then drain.
2. In a large pot, heat the ghee or oil over medium heat. Add the cumin and mustard seeds, and let them splutter.
3. Add the grated ginger, green chili, and chopped onion. Sauté until the onions turn translucent.
4. Stir in the mixed vegetables and sauté for another 2-3 minutes until they begin to soften.
5. Add the soaked and drained rice and dal to the pot. Stir gently to combine.
6. Sprinkle in the turmeric powder, garam masala, and salt. Mix well to coat the grains and vegetables with the spices.
7. Pour in the water and bring to a boil. 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.
8. Once cooked, fluff the khichdi with a fork and let it sit for a few minutes.
9. Serve hot, garnished with fresh cilantro and lemon wedges on the side.