Ingredients

• 200g/7oz mung dal
• washed
• 1 litre/1¾ pints fish stock or water
• pinch ground turmeric
• 75g/2¾oz ghee (clarified butter)
• 1 tsp cumin seeds
• 2 onions
• chopped
• 2½cm/1in piece fresh root ginger
• finely chopped
• 4 green chillies
• finely chopped
• 1 tbsp salt
• 100g/3½oz shrimps (or small prawns)
• peeled
• 2 tomatoes
• seeds removed and cut into 1cm/½in cubes
• 1 tsp dried shrimp paste
• 150g/5½oz basmati rice
• cooked and cooled
• 2 tbsp chopped fresh coriander
• 1 lemon
• juice only

Directions

• Put the mung beans in a saucepan with the fish stock and turmeric. Bring to the boil and simmer until the beans are cooked and falling apart (about 20-30 minutes). Remove from the heat and set aside.
• Meanwhile
• heat 60g/2¼oz ghee in a heavy-based pan and add the cumin seeds. When the seeds crackle
• add the onions and gently fry until golden-brown. Add the ginger
• chillies and salt and fry for 1 minute.
• Add the shrimps and cook for 2-3 minutes. Stir in the mung beans and bring to the boil. Add the tomatoes and shrimp paste. Cook for another 2-3 minutes
• then fold in the rice. Mix carefully
• mixing the rice just enough to heat through without breaking.
• Finish with the remaining ghee
• sprinkle with lemon juice and coriander. Remove from heat and serve immediately.