Bhuna khichuri

Step 1: Dry-roast 5 ½ oz split yellow moong dal in a heavy pot over a medium heat, stirring all the time, until it turns a shade darker and smells nutty. Tip it out, rinse it with 9 oz short-grain aromatic rice in a sieve until the water runs almost clear, and leave to drain.

Step 2: Heat 3 tbsp ghee and 1 tbsp mustard oil or vegetable oil in the same pot over a medium heat. Add 2 onions and fry, stirring often, until deep golden at the edges. Lift out a spoonful for the garnish.

Step 3: Add 2 bay leaves, 1 cinnamon stick, 4 green cardamom pods and 4 cloves and fry for 30 seconds until they crackle and smell sweet.

Step 4: Stir in 1 ½ tbsp ginger-garlic paste and cook until the raw smell is gone, then add 1 tsp ground turmeric, 1 tsp chilli powder and 1 tsp ground cumin with a splash of water so the spices don't scorch.

Step 5: Add the drained rice and dal with 4 green chillies and 1 ½ tsp salt. This is the bhuna (frying) stage: stir gently over a medium heat for 4–5 minutes until the grains are coated, turn opaque and start to stick slightly. A common mistake is to skip this and add water straight away, which gives a soft, mushy khichuri.

Step 6: Pour in 3 ¾ cups hot water, bring to a boil, then cover and cook on the lowest heat for 15 minutes without stirring.

Step 7: Lift the lid: the water should be absorbed and small steam holes should dot the surface. Sprinkle over ½ tsp garam masala, cover again and rest off the heat for 5 minutes. Fluff with a fork, top with the fried onions and serve.