Khichuri

Method

Rinse the basmati rice and moong dal separately until water runs clear, then soak for 20 minutes and drain. Heat ghee in a heavy-bottomed pan and temper with cumin seeds, bay leaves, cinnamon, cardamom and cloves until fragrant. Add finely sliced onions and fry until golden, then stir in minced ginger, garlic and green chillies, cooking for 2 minutes. Add the drained rice and dal, stir well for 2 minutes to coat with ghee, then sprinkle in turmeric powder. Pour in water and salt, bring to a rolling boil, then reduce heat to low, cover with a tight-fitting lid and simmer for 20-25 minutes until all liquid is absorbed and the rice and dal are completely tender. Remove from heat, let stand covered for 5 minutes, then gently fluff with a fork and serve hot with a grinding of black pepper.