Revitalizing Khichdi for Cold Recovery

1.Rinse the basmati rice and moong dal together under cold water until the water runs clear. Soak them in water for about 30 minutes, then drain.

2.In a large pot or pressure cooker, heat the ghee or oil over medium heat. Add the cumin seeds and mustard seeds, allowing them to splutter.

3.Add the chopped onions and sauté until they turn translucent. Then, add the ginger-garlic paste and green chilies, cooking for another minute until fragrant.

4.Stir in the chopped tomatoes and cook until they soften, about 3-4 minutes. Add the turmeric powder and mix well.

5.Add the mixed vegetables and sauté for another 2-3 minutes, allowing them to combine with the spices.

6.Add the soaked and drained rice and dal to the pot, stirring gently to mix everything together.

7.Pour in the water and add salt to taste. If using a pressure cooker, cover and cook for 3 whistles. If using a pot, bring to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the rice and dal are soft and cooked through.

8.Once cooked, fluff the khichdi with a fork and let it sit for a few minutes before serving.

9.Garnish with fresh coriander leaves and serve hot, optionally with a side of yogurt or pickle.