Khichri

Method

1. Tip 60 g of basmati rice and 40 g of split yellow moong dal into a bowl together and rinse in several changes of cold water, rubbing with your fingers, until the water runs almost clear. Cover with fresh water and leave to soak for 20 minutes, then drain well in a sieve.
2. Put the drained rice and dal into a small heavy-based pan with 500 ml of water, 0.25 tsp of ground turmeric and 0.5 tsp of salt. Bring to a rolling boil over high heat, skimming off any froth that rises.
3. Turn the heat to low, half-cover the pan and simmer for 20-25 minutes, stirring every 5 minutes and scraping the base so nothing catches. It is ready when both grains and lentils are completely soft and collapsing and the khichri falls thickly from the spoon; if it tightens too much before then, loosen with a splash of hot water.