Soak 1 cup brown rice and 2 cups of yellow lentils (toor dal) for 3-4 hours in room temperature water. Ensure they are covered by at least a couple of inches while soaking.

Rinse thoroughly.

Boil with 9-12 cups of water. Add 1 tsp haldi and 1 tsp hing once boiling. Turn down the heat and simmer for 30 minutes.

At this point, add in the carrots, beans, peas and edamame beans. Add 2 tsp salt and stir the mixture thoroughly. Lentils absorb a huge amount of water so ensure it is quite liquid.

Simmer for an additional 30 minutes or longer. It should be soft and almost mushy when fully cooked.

Finally, heat 1 tsp of oil in a pan (or omit if oil-free) for the tadka – which adds the seasoning to the khichdi. Add in 2 tsp jeera, 2 tsp haldi and 1 tsp of asafoetida and break 3-4 dry red chillies into the pan. Be careful not to burn and stir for a minute. Add to the khichdi mixture and stir thoroughly. Let sit for a few minutes with the lid on the pot.

Serve a bowl of khichdi with corn or lentil papad and a dollop of coconut yoghurt. A homemade mango pickle adds a spicy kick too.