Ingredients
35g/1¼oz white or brown basmati rice, washed in several changes of water
35g/1¼oz mung beans, split and husks removed (or husks left on if using brown rice)
1 rounded tsp ghee
½ tsp cumin seeds
½ small onion, chopped
1 green chilli, whole (optional)
½ tsp chopped fresh ginger
½ garlic clove
salt, to taste
¼ tsp ground turmeric
400ml/14fl oz water (or 500ml/17fl oz if using brown rice)
¼ tsp garam masala
½ tsp freshly ground black pepper

Method
1. Soak the rice and lentils in a large pan of water for 30 minutes.
2. In a large non-stick saucepan melt the ghee. Add the cumin and fry for 20 seconds, until the seeds have coloured and their aroma has been released. Stir in the onion and cook until softened.
3. When the onion has cooked, add the chilli, ginger, garlic and salt and cook for a minute before adding the drained rice, lentils, turmeric and water. Bring to the boil briefly before lowering the heat and simmering gently until the rice and lentils are tender. This should take approximately 20 minutes. (If using brown rice, follow the same method, cooking the rice and lentils for 40 minutes with a little additional water.)
4. Once tender, stir in the garam masala and freshly ground black pepper and serve.