This is the original dish on which the familiar kedgeree is based, with its addition of chopped, hard-boiled eggs and flaked fish. Rice and lentils alone are a very good combination, one that provides complete protein, and the dish is suitable for both vegetarians and vegans.
Heat a heavy-based well-seasoned, or non-stick saucepan, and in it toast first the pepper and cloves, then add the cumin and coriander after a couple of minutes, and then the cardamom and mustard seeds. Stir in the turmeric, and then add the onion to the spices, and coat it well.
Add the rice and lentils, and when well coated with the spice mixture, add the leaves, the salt and about
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