Ayurvedic Khichdi with Mung Dal and Basmati Rice

Rinse the basmati rice and mung dal several times in cold water until the water is almost clear.

Peel the carrot and cut it into small cubes, slice the zucchini into half-moons, and finely chop the onion.

Peel and finely grate the ginger, then lightly crush the cardamom with the flat side of a knife to release its aroma.

Heat the ghee in a pot over low heat, add the cumin seeds and cardamom, and briefly toast the spices until fragrant.

Stir in the onion and ginger and saute for about 3 minutes, until the onion turns translucent and starts to brown.

Add the turmeric, ground coriander, carrot, zucchini, rinsed basmati rice, and mung dal, and mix everything thoroughly.

Pour in the measured water, season lightly with salt, bring to a boil, then reduce the heat to the lowest setting.

Cook covered for 25 to 30 minutes, stirring occasionally and adding a little hot water as needed for a creamier consistency.

Once the basmati rice and mung dal are completely soft and the mixture resembles a thick porridge, remove the pot from the heat and let the khichdi rest for 5 minutes.

Stir the khichdi, season with a little more salt if needed, and divide it among deep plates or bowls.

Garnish each serving with chopped cilantro and serve with a lemon wedge for squeezing over just before eating.