Khichdi

Method

1. 1 Wash the rice and red lentils, then soak them together for 30 minutes so that both cook evenly.
2. 2 Cook the rice and beans with 700 ml of water, turmeric, and salt for 25 minutes, stirring frequently.
3. 3 The ratio of water to dry ingredients is what distinguishes khichdi from rice: this dish must be mushy like thick porridge.
4. 4 Sauté cumin seeds and hing in ghee butter for 40 seconds until they crackle, then add chopped ginger.
5. 5 Pour the melted butter into the pot of stir-fry, stir gently, and sprinkle with cilantro.

With an appliance

• Pressure cooker 30 min

  Replace step 2: cook under high pressure for 8 minutes, then release the pressure naturally; if it's too thick, loosen it with hot water before adding the melted butter.