Stovetop Vegetable Khichdi

1Rinse the basmati rice (½ cup) and yellow moong dal (½ cup) thoroughly under cold running water (4 cups) until the water (4 cups) runs clear. Soak them together in water (4 cups) for 20 minutes, then drain.

2Heat ghee or vegetable oil (1 tablespoon) in a heavy-bottomed pot or deep pan over medium heat.

3Add cumin seeds (1 teaspoon) and mustard seeds (½ teaspoon) to the hot oil. When they start to splutter, add the chopped onions and sauté until translucent and lightly golden, about 5 minutes.

4Add grated ginger and slit green chili (1) (if using). Sauté for another 1 minute until fragrant.

5Add diced carrots, green peas (½ cup), chopped tomato (1 medium), and green beans. Cook for 3-4 minutes, stirring occasionally, until the vegetables start to soften.

6Add turmeric powder (½ teaspoon), coriander powder (1 teaspoon), and garam masala (½ teaspoon). Stir well to coat the vegetables with the spices.

7Add the soaked and drained rice and moong dal to the pot. Stir gently to combine all ingredients.

8Pour in 4 cups of water (4 cups) and add salt to taste. Stir once and bring the mixture to a boil over high heat.

9Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently for 25-30 minutes. Avoid stirring during this time to prevent the khichdi from becoming mushy.

10After 25-30 minutes, check the consistency. The rice and dal should be soft and cooked through, and the vegetables tender. If there is excess water (4 cups), cook uncovered on low heat for a few more minutes to evaporate it.

11Turn off the heat and let the khichdi rest covered for 5 minutes.

12Fluff the khichdi gently with a fork. Adjust salt if needed and squeeze fresh lemon juice over it, if desired.

13Garnish with chopped fresh cilantro leaves before serving.