Spiced Lentil and Rice Medley

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

2.In a large pot, heat the ghee or oil over medium heat. Add the cumin seeds and mustard seeds, and let them sizzle for a few seconds until fragrant.

3.Add the finely chopped onion to the pot and sauté until it turns golden brown.

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

5.Add the chopped tomatoes, turmeric powder, coriander powder, and salt. Cook until the tomatoes soften and the oil starts to separate from the mixture, about 5-7 minutes.

6.Add the soaked and drained rice and lentils to the pot, stirring well to combine with the spice mixture.

7.Pour in 4 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice and lentils are cooked and the water is absorbed.

8.Once cooked, fluff the khichdi gently with a fork and stir in the garam masala. Adjust salt if necessary.

9.Serve hot, garnished with fresh cilantro, and enjoy your comforting bowl of Spiced Lentil and Rice Medley.