Khichdi

• Rinse the Shayona Toor ot Moong Dal and rice separately, then soak in warm water for 15 minutes. Drain before using.

• Heat the ghee in a pressure cooker.

• Add the Shayona Mustard Seeds and allow them to splutter, then stir in the chilli and ginger paste.

• Add the dal with a pinch of salt and stir-fry briefly.

• Add a little water and cook the dal for a few minutes.

• Stir in the rice, cloves, cinnamon, turmeric, chilli powder, coriander powder, and additional salt. Mix well.

• Add about 1 litre of water and bring to a boil.

• Close the pressure cooker and cook on full heat for 15 minutes.

• Once cooked, stir in 1 tablespoon ghee and mix well.

Serve hot, ideally with a dollop of ghee on top. Accompany with Gujarati Kadhi or yoghurt.