No, this is not a typo. I named this kicharee, as it’s a mixture of an Ayurvedic kichadi and kedgeree! What makes a kichadi special is the unique mix of dal – in this case hulled mung beans, which are yellow – and basmati rice. It is much healthier than just plain old rice! In Ayurvedic medicine a kichadi has cleansing properties because it eases digestion. You always need to use asafoetida or hing (available in all Indian supermarkets) when cooking pulses, to prevent excess gas (or farting in other words!). This is a warming dish good for cold people like me. The addition of smoked haddock and eggs give it a wonderful richness, and simmering in the fish cooking liquor gives an extra taste dimension. Great for a winter evening. The texture can be quite soupy.

Serves 4

• 2 tbsp rapeseed oil
• 1 onion, finely chopped
• 1 tsp cumin seeds
• 2.5cm/1in piece fresh root ginger, peeled and finely grated
• 1 green or red chilli, finely chopped (seeds removed if preferred)
• 4 tomatoes, roughly chopped (fresh better)
• 1 tsp ground or fresh turmeric
• pinch asafoetida
• 200g/7oz mung dal, well rinsed and drained
• 200g/7oz white basmati rice, well rinsed and drained
• salt & pepper
• 4 large free-range eggs
• Bay leaf
• 400g/14oz skinless undyed smoked haddock fillet
• fresh coriander leaves
• lemon wedges, to serve

Method

1. Heat the oil in a large saucepan over a medium heat. Add the onion and cumin seeds and fry for 8–10 minutes, stirring frequently, until softened.
2. Add the ginger, chilli and tomatoes and cook for a couple of minutes. Stir in the turmeric and asafoetida and continue to cook, stirring, until the tomatoes have softened.
3. While the onion mixture is cooking, bring a saucepan of water to the boil, add the bayleaf, lower in the eggs and the haddock, reduce the heat and simmer for 6–7 minutes.
4. Using a slotted spoon, fish out (pun intended) the haddock when flaking.
5. Drain and reserve the boiling water; cool the eggs under cold running water. Once cool enough to handle, peel and cut in half or quarters.
6. Add the mung dal and rice to the onion/ginger/tomato and stir well. Pour in 1.7 litres/3 pints water, using the reserved water from the fish cooking – you will need to measure it – and season well with salt and ground black pepper. Bring to the boil, then reduce the heat and cover with a lid. Simmer gently for 25–30 minutes, stirring occasionally, until the beans are cooked and tender. Add more boiling water if necessary – the mixture should be quite wet.
7. Serve the rice mixture in bowls. Top with the flaked haddock and the eggs. Scatter with coriander and serve with lemon wedges.