Khichdi - cooking recipe

Ingredients

150 g rice
100 g mung beans
1 tablespoon olive oil
3/4 teaspoon whole cumin seed
1 small onion, chopped
1 green chili pepper, finely sliced
1 tomatoes, peeled and chopped
1 teaspoon ginger paste
1/4 teaspoon turmeric
1 dash white vinegar
salt

Preparation

Combine the rice and dhal in a bowl and rinse repeatedly until the water becomes clear. Soak for 30 minutes. Drain.
Heat the oil in a frying pan and add the cumin. Fry until it starts to pop, then add the onion. Stir fry for around 4 minutes then add the tomato, ginger, chili, turmeric and vinegar. Stir fry until the tomato breaks up, around 5 minutes.
Add all the ingredients to the bowl of a rice cooker plus around 600 ml of water (enough to just cover the rice/dhal).
Cook for 10 minutes then leave to keep warm for a further 15 minutes without opening the lid.
Add a little butter, mix well and serve.