Mung bean and barley khichree with spicy pine nut ghee and lime
This comforting one-pot meal is a south Indian dish traditionally made with rice and a mix of lentils. It has as many variations as its name has spellings (khichdi or kichri, to name just two). Here, the texture of the barley adds a nice bite. Feel free to swap the mung beans for any other lentil, such as puy, that retains its shape after cooking. To make the dish vegan, swap the ghee for olive oil
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