Yellow Split Lentils and Rice Porridge ( Spicy Khichri)

A nutritious meal was what I needed before unwinding on the weekend. Khichri was the best wholesome and comforting dish I could think of on this rainy day.
Khichri is called a Tridoshic food in Ayurvedic diet since it's packed with protein, calcium, magnesium, Vitamins and good carbs. It's gluten free too and can be made vegan.
It  aids in digestion since black pepper reduces flatulence and increases hydrochloric acid in the stomach.
It has anti-inflammatory properties due to spices like turmeric and ginger.
Cumin helps with digestion and cures migraines.
I have added black cumin to reap it's benefits of being rich in folic acid,Vit B1, B2 and B3.  Black cumin makes bone marrow produce natural interferons or immune cells.
Jalapeños have antiviral properties. They can kill not only flu viruses, but also herpes virus.

1/2 cup split yellow mung ( Moong daal)
3/4 cup rice
1 large jalapeño minced
1.5 tbsp coconut oil
4 cups water
1 tbsp coconut Grated optional

2 inch ginger grated
1 sprig curry leaves optional

1 tsp turmeric
10-12 black pepper corns
1 tsp freshly ground pepper
2 tsp cumin
1 tsp black cumin
1 tsp mustard seeds

1 cup opo squash cubes
1 zucchini cubed
1/4 cup green peas

Soak the lentils and rice for an hour. Wash them thoroughly.
Boil the veggies al dente.
In a soup or stock pot, warm the oil and splutter the cumins and pepper corns. Add the jalapeños, curry leaves and turmeric and saute for a minute.

Stir in the lentils and rice. Add the water and cook covered on medium flame until they have porridge texture. Or they can be pressure cooked too.
Once the lentils and rice are cooked, mix in the vegetables, ginger and salt. Add any vegetable broth or water if too thick and simmer for 15 mins stirring constantly.

Serve hot and garnish with grated coconut and freshly ground pepper.

Nuts like sliced almonds or cashew halves can be added. A tsp ghee can be used for garnishing.