Khichdi-Style Koshari with Ghee Tadka

Method

1. Make the crispy onions (called birista in India): slice the onions evenly 3 mm thick and pat dry. Heat the oil in a dry 18 cm pan on medium-high heat to 170 °C (a slice of onion should fizz hard at once), add the onions, turn down to medium heat and fry for 8 min, stirring often. Lift them out just before they turn deep brown and spread on paper towels. Use dry utensils and turn the pan handle inwards.

   Add in this stepOnions (medium) 1Vegetable oil for frying 150 ml

   medium-high heat→medium heat

2. Wash the rice and red lentils together until the water runs clear, then drain. Melt ghee in a 18 cm pot on medium heat and fry the vermicelli for 2 min, stirring, until golden. Add the ginger for 20 seconds, then the rice, lentils, turmeric, salt and water. When it boils, lower to low heat, cover and cook for 15 min, then turn off the heat and rest for 5 minutes. The lentils should melt into a creamy coating around soft, moist rice. If it looks soupy, leave the lid off for 1–2 minutes.

   Add in this stepGhee 0.6 tbspVermicelli, broken into 2–3 cm pieces 20 gFresh ginger, finely grated 10 gBasmati rice 100 gRed lentils 70 gGround turmeric ½ tspSalt 0.6 tspWater 550 ml

   medium heat→low heat

3. Tomato chutney sauce: heat ghee in a 16 cm pan on medium-low heat, fry half the minced garlic and the sliced green chilli for 30 seconds, then add the tomatoes, vinegar and salt and cook for 10 min, mashing now and then, until the tomatoes have completely broken down into a glossy, jammy sauce.

   Add in this stepGhee 0.4 tbspGarlic cloves 1½Green chillies 1Ripe tomatoes, finely chopped 200 gWhite vinegar 1½ tbspSalt 0.4 tsp

   medium-low heat

4. Mint yogurt (raita): stir the mint and salt into the yogurt until smooth and keep it cold.

   Add in this stepPlain yogurt 100 gFresh mint, chopped 2 tbspSalt ⅛ tsp

5. Tadka (tempering): warm the rest of the ghee in a small 18 cm pan on medium heat and add the cumin seeds. When they sizzle and smell toasty (about 20 seconds; burnt cumin is bitter), add the rest of the garlic, thinly sliced, and fry until pale gold. Add the chickpeas, garam masala and salt and toss for 3 min, until hot through and lightly crisp outside.

   Add in this stepGhee 1 tbspCumin seeds 1 tspGarlic cloves 1½Canned chickpeas, drained 100 gGaram masala ¾ tspSalt ¼ tsp

   medium heat

6. Spoon the khichdi into bowls, pour the chickpeas and their ghee over the top, add a spoonful of tomato chutney and finish with plenty of crispy onions and coriander. Serve the mint yogurt alongside to stir in as you eat.

   Add in this stepFresh coriander (cilantro), chopped 2 tbsp