Soft Khichuri

Method

1. Put 50 g of yellow split moong dal in a dry heavy pan over medium-low heat and roast, shaking the pan, for 3-4 minutes until the grains turn a shade darker and smell nutty. Tip into a bowl, add 75 g of rice, rinse together in two changes of cold water until the water runs almost clear, then drain in a sieve for 10 minutes.
2. Heat 1 tbsp of ghee in a heavy-based pan or small karai over medium heat. Add 1 bay leaf, 1 cinnamon stick, 2 crushed cardamom pods, 2 cloves and 0.25 tsp of cumin seeds and let them sizzle for about 30 seconds until fragrant.
3. Add 50 g of thinly sliced onion and fry for 5 minutes, stirring, until soft and golden at the edges. Stir in 1 tsp of ginger paste, 0.5 tsp of garlic paste and 0.5 tsp of turmeric with a small splash of water and cook for 1 minute, until the raw smell goes and the ghee looks glossy at the sides.