Kitchari with kedgeree toppings

1. 1

   Heat the ghee in a large saucepan over a medium heat. Add the onion and cumin seeds and fry for 8-10 minutes, stirring frequently, until softened.

2. 2

   Add the ginger, chilli and tomatoes and cook for a couple of minutes. Stir in the turmeric and asafoetida and continue to cook, stirring, until the tomatoes have softened.

3. 3

   Add the mung dal and rice and stir well. Pour in 1.7 litres/3 pints water and season well with salt. Bring to the boil, then reduce the heat and cover with a lid. Simmer gently for 25-30 minutes, stirring occasionally, until the beans are cooked and tender. Add more boiling water if necessary - the mixture should be quite wet.

4. 4

   While the rice mixture is cooking, make the kedgeree toppings. Bring a saucepan of water to the boil, lower in the eggs, reduce the heat and simmer for 6-7 minutes. Drain and cool under cold running water. Once cool enough to handle, peel and cut in half or quarters.

5. 5

   Pour the milk into a wide pan and bring to a simmer. Add the smoked haddock and gently poach for 6-8 minutes, turning once, until the fish is cooked and begins to flake. Remove from the poaching liquid and, once cool enough to handle, flake into pieces, removing any bones.

6. 6

   Serve the rice mixture in bowls. Top with the flaked haddock and the eggs. Scatter with coriander and serve with lemon wedges.

1 serving ≈ 475 g

Nutrition values are estimates. - means data is unavailable.