Bengali khichdi

Method

1. Toast the dhal in a dry pan for 4-5 minutes until it starts to change colour. Put it in a pan with the rice and wash and drain, changing the water 2-3 times. Drain, then soak in 500ml fresh water for 1 hour.
2. Heat a large pan and melt 1 tbsp ghee. Add the cinnamon, cardamom pods, cloves and ginger, then cook for a minute on a low heat. Add the salt, sugar, turmeric and chilli powder, cook for a few seconds, then stir in the tomatoes.
3. Drain the dhal and rice, then add them to the pan. Cook, stirring, on a high heat for 2 minutes. Pour in the boiling water, then cover and cook gently for 15 minutes until the dhal and rice are soft and squishy.
4. For the tadka, heat a small pan and melt the ghee. Add the chillies and, after a few seconds of sizzling, add the coriander. Pour the mixture over the khichdi and serve warm.

This recipe is from Chetna’s Healthy Indian: Vegetarian by Chetna Makan
(Mitchell Beazley £20). You can order the hardback here.