Super Belly Veggie Khichdi

Wash the moong dal and rice together under running water until the water runs clear. Soak them in a bowl of fresh water for 10 minutes, then drain.

Heat the ghee in a small pressure cooker or heavy-bottomed pot over medium heat. Add the cumin seeds and let them sizzle for just a few seconds.

Stir in the turmeric powder and the finely diced vegetables. Sauté for 1 minute to lightly coat the veggies in the fragrant ghee.

Add the drained rice and dal mixture, along with the water. Stir well to combine everything.

If using a pressure cooker, cook for 4-5 whistles on medium heat, then let the steam release naturally. If using a pot, cover and simmer on low for 20-25 minutes until very soft and mushy.

Lightly mash the khichdi with the back of a spoon to ensure a safe, toddler-friendly texture. Serve warm with an extra tiny drizzle of ghee on top!