Kitchari

Method

1. Rinse the rice and mung dal three times.
2. In a heavy-bottomed pan, melt half the ghee and sauté the bay leaf and asafoetida. Add the mung dal, rice and water and simmer for 20—25 minutes, lid on, until tender. Add more water as necessary.
3. In a separate pan, make a tarka. Melt the remaining ghee, then add the cumin seeds and cook gently until they start to pop. Add the ginger and sauté until golden brown. Add the turmeric and sauté for a few more minutes.
4. Add the tarka to the rice and dal mixture. Cook for 5—7 minutes, stirring often. Season with salt and pepper and serve with fresh coriander, if desired.