Instructions: This porridge is served with a spoonful of ghee (clarified butter) and crisp poppadoms or achaar, Indian pickle.

Serves 4

1 cup basmati rice
1 cup split yellow mung beans
1 teaspoon cumin seeds, slightly crushed 1 1 inch piece ginger, peeled and minced 1/2 teaspoon turmeric
6 to 7 whole black peppercorns
4 cups water
Salt to taste

Wash rice and beans in water and drain. In a thick-bottomed pan, combine all ingredients. Bring the mixture to a rolling boil over high heat. Reduce the heat to low and cook, uncovered, on low heat for 15 minutes. Stir often to prevent burning.

Variation: Substitute lentils for the yellow mung beans.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.