Rice and lentil porridge (Khichdi)

1. Wash the rice and moong dal in a sieve until the water runs clear, then soak for 15 minutes.

2. Bring the water to the boil in a pan, add the drained rice and lentils, the turmeric and salt and cook covered over low heat for 25 minutes, stirring occasionally, until soft and porridge-like.

3. Add the peas for the last 5 minutes. If too thick, thin with hot water: khichdi should be soft enough to eat with a spoon.

4. Heat the ghee in a small pan, add the cumin seeds and, when they sizzle, the grated ginger and chopped green chilli; fry for half a minute.

5. Take off the heat, add the asafoetida and pour the spiced ghee over the khichdi; mix well.

6. Serve hot with a spoonful of ghee on top, with yoghurt, papadam and pickle.

Tip: India's simplest, most soothing dish: easy to digest, so it's cooked for the sick and small children, and Ayurveda considers it balancing. In a pressure cooker it's done in 3 whistles.