Khichdi

• rice↗150 g
• mung beans↗100 g
• olive oil↗1 tablespoon
• whole cumin seed↗3⁄4 teaspoon
• small onion, chopped↗1
• green chili pepper, finely sliced↗1
• tomatoes, peeled and chopped↗1
• ginger paste1 teaspoon
• turmeric↗1⁄4 teaspoon
• white vinegar↗1 dash
• salt↗

Step-by-step instructions

1. 1

   Combine the rice and dhal in a bowl and rinse repeatedly until the water becomes clear. Soak for 30 minutes. Drain.

2. 2

   Heat the oil in a frying pan and add the cumin. Fry until it starts to pop, then add the onion. Stir fry for around 4 minutes then add the tomato, ginger, chili, turmeric and vinegar. Stir fry until the tomato breaks up, around 5 minutes.

3. 3

   Add all the ingredients to the bowl of a rice cooker plus around 600 ml of water (enough to just cover the rice/dhal).

4. 4

   Cook for 10 minutes then leave to keep warm for a further 15 minutes without opening the lid.

5. 5

   Add a little butter, mix well and serve.