Vegetable Indian lentil khichdi | Spicy warming one-pot dish

Thoroughly rinse the basmati rice and red lentils in a sieve under cold running water until the water runs completely clear, then drain. Peel the carrot and cut into small dice, and break the cauliflower into very small florets. Finely chop the onion, garlic, and fresh ginger.

In a heavy-bottomed pot, heat the Kitchin ghee butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Then stir in the finely chopped garlic, grated ginger, ground cumin, and ground turmeric, and toast, stirring constantly, for about 1 minute until the spices become wonderfully fragrant.

Add the drained basmati rice and red lentils to the spiced base, then stir thoroughly so that the spiced ghee coats every grain. Stir in the diced carrot and small cauliflower florets as well.