Roasted lentil khichuri

Method

1. Put a non-stick medium saucepan over a medium heat. Add the lentils and cook, stirring occasionally, for 5 minutes until you can smell their aroma. Remove from the heat, add the rice, then cover with cold water and give everything a good stir. Drain and repeat this washing process until the water runs clear.
2. After draining the rice and lentils, put them back in the pan, then add 720ml water. Bring to the boil over a high heat, skimming off any scum or foam that rises to the surface. Once boiling, turn the heat down to medium-high, add the turmeric and simmer for 30 minutes, stirring occasionally. If the water dries out before the rice is cooked and the lentils are softened, add a splash more. It should have a creamy, runny texture. Season with salt to taste.
3. When the khichuri is nearly ready, put a small frying pan over a medium-high heat and add the ghee. Once melted and hot, add the bay leaves, cumin, cinnamon, cardamom and cloves. As soon as they begin to sizzle, stir in the grated ginger.
4. Pour the mixture into the khichuri, giving it a good stir. Divide among bowls with an extra dollop of ghee for buttery goodness.