Wholesome Khichdi with Steamed Veggies and Paneer

1.Rinse the rice and moong dal under cold water until the water runs clear. This helps remove excess starch and impurities.

2.In a large pot, add the rinsed rice and moong dal. Pour in enough water to cover the mixture by about 2 inches (approximately 4 cups).

3.Add salt to taste and bring the mixture to a boil over medium-high heat.

4.Once 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 soft and have absorbed most of the water. Stir occasionally to prevent sticking.

5.While the khichdi is cooking, prepare the steamed veggies. You can use a steamer basket or a microwave-safe bowl with a lid. Steam the mixed veggies for about 5-7 minutes until they are tender but still vibrant in color.

6.In a small pan, heat the ghee over low heat. Once melted, add the paneer or tofu cubes and sauté until they are golden brown on all sides, about 5 minutes. Season with a pinch of salt and pepper.

7.Once the khichdi is cooked, fluff it with a fork and adjust the seasoning if necessary. If it's too thick, you can add a little more water to reach your desired consistency.

8.To serve, spoon the khichdi into bowls, top with the sautéed paneer or tofu, and arrange the steamed veggies on the side. Drizzle a little extra ghee on top if desired.