Galho

Ingredients

• 200 g short-grain rice
• 60 g moong dal
• 150 g smoked pork or smoked beef, diced
• 1 tbsp axone (fermented soybean), chopped
• 1 onion, chopped
• 4 garlic cloves, chopped
• 20 g ginger, chopped
• 2 tomatoes, chopped
• 150 g mixed seasonal vegetables such as beans, pumpkin and carrot, diced
• 80 g mustard greens or spinach, shredded
• 3 green chillies, slit
• 1 tsp turmeric
• 2 tbsp mustard oil
• 1.2 litres water
• 1 1/2 tsp salt
• 3 spring onions, chopped
• a handful of coriander leaves

Before you cook

• Rinse the rice and moong dal together until the water runs clear.
• Dice the smoked meat and the seasonal vegetables into small pieces.
• Shred the mustard greens and chop the aromatics.

Steps

1. Heat the mustard oil in a heavy pot until it shimmers.
2. Fry the onion, garlic and ginger for four minutes until soft and fragrant.
3. Add the tomatoes and green chillies and cook for three minutes until they break down.
4. Stir in the turmeric and the chopped axone and fry for one minute.
5. Add the smoked meat and turn it through the oil for three minutes.
6. Tip in the rice and moong dal and stir until every grain is coated.
7. Pour in the water and bring the pot to a boil.
8. Add the diced vegetables and the salt, lower the heat and simmer for twenty-five minutes, stirring now and then so nothing sticks.
9. Check the texture: it should be thick, soft and porridge-like rather than separate grains.
10. Fold in the shredded greens and cook for three minutes until they wilt.
11. Finish with the spring onions and coriander and serve in deep bowls.