Comforting Khichdi for Cold Recovery and nutrition for energy

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 cumin seeds and let them sizzle for a few seconds until fragrant.

3.Add the finely chopped onion and sauté until it turns translucent and slightly golden.

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

5.Add the chopped tomato and cook until it softens and blends into the mixture, about 3-4 minutes.

6.Sprinkle in the turmeric powder and salt, mixing well to combine all the ingredients.

7.Add the soaked and drained rice and moong dal to the pot, stirring gently to coat them with the spices.

8.Pour in the water and bring the mixture to a boil. If using a pressure cooker, cover it 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 soft and mushy.

9.Once cooked, turn off the heat and let it sit for a few minutes. If using a pressure cooker, release the pressure before opening the lid.

10.Fluff the khichdi gently with a fork and garnish with fresh coriander leaves before serving.