Healing Ayurvedic Khichdi

1. Wash the rice and moong dal until the water runs clear. Soak them for at least an hour or overnight.
2. Steam the chopped carrots, cauliflower florets, and diced zucchini, then set them aside.
3. In a medium pot, combine the soaked and drained rice, lentils, and turmeric. Add enough water to cover the mixture and cook until the texture is mushy, about 30-35 minutes.
4. While the rice and lentils are cooking, heat the coconut oil in a medium saucepan. Add the cumin seeds and sauté until fragrant.
5. Add the chopped yellow onion to the saucepan and sauté until tender and translucent. Then add the grated ginger and cook for another minute. Season with salt and pepper.
6. Once the rice and lentils are cooked, add them to the saucepan with the sautéed onions and spices. Cook together for about 2 minutes.
7. Stir in the steamed vegetables and simmer for a few minutes. Add more water if needed to adjust to your desired consistency. Season again with salt and pepper to taste.
8. Garnish with fresh cilantro before serving.