The Khichdi:

1. Wash the rice and lentils at least three times in fresh water, then drain well and set aside.
2. Heat the oil in a large saucepan over a medium heat, and add the bay leaf and cumin seeds. Cook for 1 minute, then add the grated ginger and cook until fragrant.
3. Add the asafoetida, followed by the onions and green chilli, and cook until the onions have softened (about 5 minutes).
4. Add the tomatoes, turmeric, and a large pinch of salt, and cook for 3-4 minutes.
5. Add the drained rice and lentils and stir well.
6. Add 750ml (3 cups) of water for a thick consistency, or, if you prefer a looser, porridge-like khichadi, add more water. Stir once, check for seasoning, then bring to a simmer, giving the mixture the occasional stir, while you cook the mushrooms. If the mixture begins to stick, add a little water.

The mushrooms:

1. Heat 1 tablespoon of the oil in a non-stick frying pan over a medium heat. Add the mushrooms in batches with a large pinch of salt and cook until they are golden brown all over and most of the moisture has evaporated.
2. Meanwhile, place another frying pan over a medium heat and add the remaining tablespoon of oil. Add the cumin seeds and once they begin to crackle, add the onions and cook until they are caramelised, crisp and golden brown. Add the ginger/garlic paste, cook for a few minutes, then add the turmeric, coriander, chilli powder, garam masala and the cumin seeds. Cook gently for 4-5 minutes, then add the tomatoes and simmer until they are soft (about 10 minutes). Add the caramelised mushrooms, give everything a good mix and remove from the heat.

Plating:

1. By this time the khichadi should be ready. Taste a spoonful of the rice and lentils to ensure they’re cooked through.
2. To serve, stir the mushroom mixture into the rice and divide between bowls. Drizzle with truffle oil, generously cover with shaved or grated truffle and garnish with the chopped coriander leaves.
3. Serve with poppadums, chutneys and pickles on the side if you like.