High-Protein Lentil & Chickpea Vegetable Khichdi

Method

1. 1Rinse the brown rice and red lentils together until the water runs reasonably clear.
2. 2Heat the oil in a heavy saucepan. Add the cumin seeds and onion and cook for 3-4 minutes. Add the garlic, ginger, turmeric and ground coriander and stir briefly.
3. 3Add the rice, lentils, diced carrot and 500ml water. Bring to the boil, cover and reduce to a gentle simmer.
4. 4Cook for about 20 minutes, stirring occasionally to prevent sticking.
5. 5Add the chickpeas, peas and spinach. If the mixture looks dry, add up to another 50ml water. Cook for a further 7-10 minutes until the rice and lentils are completely tender.
6. 6Season with garam masala, lemon juice, salt and black pepper. The finished khichdi should be thick and spoonable rather than dry. Serve topped with the yoghurt.