Khichari (pronounced "kitch-eri") is such an important dish for vegetarians that I have included a different recipe for it in each of my cookbooks. The flavoursome, juicy stew of mung beans, rice and vegetables is both nutritious and sustaining. You can practically live on khichari, and in fact, some people do.

There are two main varieties: thin (geeli khichari) and thick (sookha khichari). Whichever way you prepare khichari, it will soon become a delicious favourite. The following recipe is for the thicker variety. Khichari is an ideal breakfast food, wonderful when accompanied by yogurt and fresh hot puffed fried breads (pooris) or toast.

I always serve khichari with a wedge of lemon or lime. Not only does this add a delightful nuance of flavour, but it lends nutritional advantage also: there are good sources of iron in the dal and vegetables in khichari, and the lemon juice, rich in vitamin C, helps your body absorb it. I eat it accompanied by a little yogurt, some whole-wheat toast and topped with a drizzle of melted ghee. This recipe is mildly spiced. Adjust your own spicing as required. Serves 6-8.