Mushroom and truffle khichadi

Wash the rice and lentils at least three times in fresh water, then drain well and set aside. Heat the oil in a large saucepan set on a medium heat and add the bay leaf and cumin seeds. Cook for 1 minute, then add the grated ginger and cook until fragrant. Add the asafoetida, followed by the onions and green chilli, and cook for about 5 minutes until the onions have started to soften.

Add the tomatoes, turmeric and a large pinch of salt and cook for 3-4 minutes. Add the drained rice and lentils and give it a good stir. Add 750ml water for a thick consistency, or, if you prefer a looser, porridge-like khichadi, add 1 litre water. Stir once, check for seasoning, then leave to simmer, covered, giving the mixture the occasional stir, while you cook the mushrooms. If the mixture begins to stick, add a little more water.

For the mushrooms, heat 1 tbsp of the oil in a non-stick pan over a medium heat. Add the mushrooms in batches with a large pinch of salt and cook until golden brown all over and most of the moisture has evaporated.

Meanwhile, put another frying pan over a medium heat and add the remaining 1 tbsp oil. Add the cumin seeds and, once they begin to crackle, turn up the heat to medium-high and add the onions, cooking until caramelised, crisp and golden brown – about 7-8 minutes. Add the ginger-garlic paste, cook for 2-3 minutes, then add the turmeric, coriander, chilli powder and garam masala. Cook gently for 4-5 minutes, then add the tomatoes and simmer for about 10 minutes until soft. Add the cooked mushrooms, give everything a good stir and remove from the heat.

By this time the khichadi should be ready – it should take 20-25 minutes. Taste a spoonful of the rice and lentils to ensure they’re cooked through.

Divide the khichadi among dishes and top with the mushroom mixture. Drizzle with truffle oil, generously cover with freshly shaved or grated truffle and garnish with coriander to serve.