Nutritious Lentil and Rice Khichadi

1Rinse the basmati rice (1 cup) and split yellow mung beans (½ cup) separately under cold water (4 cups) until the water (4 cups) runs clear.

2In a large pot, heat some oil over medium heat and add the cumin seeds (1 teaspoon). Stir until they splutter.

3Add the chopped onion (1), green chili, (1) and grated ginger. Saute until the onions are translucent.

4Stir in the turmeric powder (1 teaspoon), coriander powder (½ teaspoon), cumin powder (½ teaspoon), and garam masala (½ teaspoon). Cook for a minute to toast the spices.

5Add the diced tomatoes (2) and cook until they soften, about 5 minutes.

6Drain the rice and mung beans and add them to the pot. Stir well to coat the grains with the spices and vegetables.

7Pour in the water (4 cups) and season with salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice and lentils are tender and the consistency is like thick porridge, adding more water (4 cups) if needed.

8Garnish with fresh coriander leaves and serve hot. Enjoy your nutritious lentil and rice khichadi!