Khichdi

• 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

1. Combine the rice and dhal in a bowl and rinse repeatedly until the water becomes clear. Soak for 30 minutes. Drain.
2. 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.
3. Add all the ingredients to the bowl of a rice cooker plus around 600 ml of water (enough to just cover the rice/dhal).
4. Cook for 10 minutes then leave to keep warm for a further 15 minutes without opening the lid.
5. Add a little butter, mix well and serve.

rice, beans, olive oil, whole cumin, onion, green chili pepper, tomatoes, ginger paste, turmeric, white vinegar, salt

Taken from www.food.com/recipe/khichdi-522067 (may not work)