Lentil and basmati khichdi recipe
 This comforting Indian spiced lentil and rice dish is served with a smoky aubergine relish. 120g/4½oz basmati rice, washed, soaked for 15 minutes and drained240g/8½oz red lentils, washed, soaked for 15 minutes and drained1 tsp ground turmeric4 tsp salt4 tbsp vegetable oil1½ tsp cumin seeds1 dried red chilli4 garlic cloves, finely chopped1 onion, finely chopped 100g/3½oz cauliflower, cut into 1cm/½in sized florets1 carrot, cut into 1cm/½in cubes½ x 400g tin chopped tomatoes100g/3½ oz frozen petit pois (or garden peas)4 tbsp ghee (optional) 120g/4½oz basmati rice, washed, soaked for 15 minutes and drained 240g/8½oz red lentils, washed, soaked for 15 minutes and drained 1 tsp ground turmeric 4 tsp salt 4 tbsp vegetable oil 1½ tsp cumin seeds 1 dried red chilli 4 garlic cloves, finely chopped 1 onion, finely chopped 100g/3½oz cauliflower, cut into 1cm/½in sized florets 1 carrot, cut into 1cm/½in cubes ½ x 400g tin chopped tomatoes 100g/3½ oz frozen petit pois (or garden peas) 4 tbsp ghee (optional) 4 large aubergines, 3 slits cut in the skin of each12 garlic cloves4 tbsp mustard oil1 tsp sea salt1 red onion, finely chopped2 green chillies, finely chopped2 tbsp finely chopped fresh coriander 4 large aubergines, 3 slits cut in the skin of each 12 garlic cloves 4 tbsp mustard oil 1 tsp sea salt 1 red onion, finely chopped 2 green chillies, finely chopped 2 tbsp finely chopped fresh coriander Method To make the lentil and basmati khichdi, combine the rice and the lentils in a large pan along with 2 litres/3½ pints of water. Add the turmeric and bring to a boil. Once the liquid starts to boil, remove any scum from the surface and add 2 teaspoons of salt (reserve the rest of the salt for later). Cook for 25–30 minutes, or until the lentils are completely cooked and disintegrated. Add more boiling water, if needed, to cook the lentils. The rice will be thoroughly cooked by then.Heat a wok over a medium-high heat. Add the oil, then add the cumin seeds and dried chilli and fry for a minute until the chilli changes colour and the cumin is slightly crisp. Add the chopped garlic, fry until golden-brown, then add the chopped onion and cook for 20–22 minutes, or until light golden-brown.Add the cauliflower, carrot and reserved 2 teaspoons of salt and cook for 6–8 minutes. Then add the tinned tomatoes and cook for another 6–8 minutes. Add the cooked rice and lentils to the pan with the tomatoes and mix well. Add more boiling water if the mixture is too thick. Add the peas and simmer for a couple of minutes, then remove from the heat. To make the aubergine relish, stuff 3 garlic cloves into the slits in each aubergine. Rub each aubergine with a little of the mustard oil, then burn the aubergine over an open flame on the hob for 20–30 minutes, turning frequently to char the aubergine evenly on all sides. Once cooked, the aubergines will be soft and the flesh will give in easily to the touch. When the aubergine is cool enough to touch, remove the skin and the garlic cloves and discard them. Chop the aubergine flesh, mix in the sea salt, red onion, chillies, coriander, and the remaining mustard oil.To serve, divide the khichdi among serving bowls. If you wish, in a separate pan, heat the ghee to smoking point and pour it over the khichdi to scald the top. Serve immediately with the aubergine relish. To make the lentil and basmati khichdi, combine the rice and the lentils in a large pan along with 2 litres/3½ pints of water. Add the turmeric and bring to a boil. Once the liquid starts to boil, remove any scum from the surface and add 2 teaspoons of salt (reserve the rest of the salt for later). Cook for 25–30 minutes, or until the lentils are completely cooked and disintegrated. Add more boiling water, if needed, to cook the lentils. The rice will be thoroughly cooked by then. To make the lentil and basmati khichdi, combine the rice and the lentils in a large pan along with 2 litres/3½ pints of water. Add the turmeric and bring to a boil. Once the liquid starts to boil, remove any scum from the surface and add 2 teaspoons of salt (reserve the rest of the salt for later). Cook for 25–30 minutes, or until the lentils are completely cooked and disintegrated. Add more boiling water, if needed, to cook the lentils. The rice will be thoroughly cooked by then. Heat a wok over a medium-high heat. Add the oil, then add the cumin seeds and dried chilli and fry for a minute until the chilli changes colour and the cumin is slightly crisp. Add the chopped garlic, fry until golden-brown, then add the chopped onion and cook for 20–22 minutes, or until light golden-brown. Heat a wok over a medium-high heat. Add the oil, then add the cumin seeds and dried chilli and fry for a minute until the chilli changes colour and the cumin is slightly crisp. Add the chopped garlic, fry until golden-brown, then add the chopped onion and cook for 20–22 minutes, or until light golden-brown. Add the cauliflower, carrot and reserved 2 teaspoons of salt and cook for 6–8 minutes. Then add the tinned tomatoes and cook for another 6–8 minutes. Add the cooked rice and lentils to the pan with the tomatoes and mix well. Add more boiling water if the mixture is too thick. Add the peas and simmer for a couple of minutes, then remove from the heat. Add the cauliflower, carrot and reserved 2 teaspoons of salt and cook for 6–8 minutes. Then add the tinned tomatoes and cook for another 6–8 minutes. Add the cooked rice and lentils to the pan with the tomatoes and mix well. Add more boiling water if the mixture is too thick. Add the peas and simmer for a couple of minutes, then remove from the heat. To make the aubergine relish, stuff 3 garlic cloves into the slits in each aubergine. Rub each aubergine with a little of the mustard oil, then burn the aubergine over an open flame on the hob for 20–30 minutes, turning frequently to char the aubergine evenly on all sides. Once cooked, the aubergines will be soft and the flesh will give in easily to the touch. When the aubergine is cool enough to touch, remove the skin and the garlic cloves and discard them. Chop the aubergine flesh, mix in the sea salt, red onion, chillies, coriander, and the remaining mustard oil. To make the aubergine relish, stuff 3 garlic cloves into the slits in each aubergine. Rub each aubergine with a little of the mustard oil, then burn the aubergine over an open flame on the hob for 20–30 minutes, turning frequently to char the aubergine evenly on all sides. Once cooked, the aubergines will be soft and the flesh will give in easily to the touch. When the aubergine is cool enough to touch, remove the skin and the garlic cloves and discard them. Chop the aubergine flesh, mix in the sea salt, red onion, chillies, coriander, and the remaining mustard oil. To serve, divide the khichdi among serving bowls. If you wish, in a separate pan, heat the ghee to smoking point and pour it over the khichdi to scald the top. Serve immediately with the aubergine relish. To serve, divide the khichdi among serving bowls. If you wish, in a separate pan, heat the ghee to smoking point and pour it over the khichdi to scald the top. Serve immediately with the aubergine relish. Recipe tips Vivek Singh uses red lentils for his khichdi, but you can use a mixture of red, toor and yellow moong lentils if you prefer.