Ravinder Bhogal served up a tasty Kefir Khitchadi with Brown Rice and Lentils on Sunday Brunch.

The ingredients are: 2 tablespoons olive oil, 1 onion, very finely chopped, 3 fat garlic cloves, crushed, 1.5 litres water, 100g brown rice, washed and drained, 200g green mung lentils, washed and drained, 500g kefir, 1 egg, beaten, 2 tablespoon plain flour mixed with 2 tablespoon cold water, 50g butter, 2 tablespoon dried mint, Zest and juice of 1 lemon, 2 teaspoon Turkish pepper flakes (pul biber), Sea salt and black pepper, 2 tablespoon each of roughly chopped mint, dill and parsley, to serve.

See recipes by Ravinder in her book titled: Comfort and Joy: Irresistible Pleasures from a Vegetarian Kitchen available from Amazon now.