Spiced Vegetable Kichadi

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 mustard seeds and cumin seeds, and let them splutter.

3.Add the chopped onions and sauté until they turn golden brown.

4.Stir in the ginger-garlic paste and green chilies, cooking for another minute until fragrant.

5.Add the chopped tomatoes and cook until they soften and the oil starts to separate.

6.Mix in the turmeric powder, garam masala, and salt, stirring well to combine.

7.Add the mixed vegetables and sauté for 3-4 minutes until they are slightly tender.

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

9.Pour in the water and bring the mixture to a boil. If using a pressure cooker, cover and cook for 2 whistles. If using a pot, cover and simmer on low heat for about 20-25 minutes, or until the rice and dal are cooked and the water is absorbed.

10.Once cooked, fluff the kichadi with a fork and let it sit covered for 5 minutes before serving.

11.Garnish with fresh coriander leaves and serve hot with yogurt or pickle.