Khichri (rice and lentils, slow-cooked)

Instructions

1. Rinse the rice and lentils under cold water until the water runs clear. Finely slice the onion and dice the carrot.
2. Heat the ghee in a casserole dish, toast the cumin seeds for 30 seconds, then add the onion and let it brown for 5 minutes.
3. Add the ginger, turmeric and garam masala, stir for 30 seconds.
4. Add the rice, lentils, carrot and bay leaf, and mix well so the grains are coated with spices.
5. Pour in the water, add salt, bring to the boil, then cover and simmer gently for 25 minutes, stirring from time to time.
6. Add the peas during the last 5 minutes. The texture should be creamy. Sprinkle with coriander and serve hot.