Warm Monsoon Vegetable Khichdi

Rinse the moong dal and rice together in water until the water runs clear. Soak for 15 minutes, then drain.

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

Stir in the turmeric powder and asafoetida, followed immediately by the mixed chopped vegetables. Sauté for 1-2 minutes until slightly softened.

Add the drained dal and rice, salt (if using), and water. Stir well to combine and bring to a gentle simmer.

Close the pressure cooker lid and cook for 3-4 whistles on medium heat (about 10-12 minutes). If using a standard pot, cover and simmer on low for 25-30 minutes until thoroughly cooked and mushy.

Let the pressure release naturally. Open the lid and stir vigorously to create a porridge-like consistency. Serve warm with an extra drizzle of ghee if desired.