If you’re looking for different ways to enjoy summer tomatoes, Anita Jaisinghani has an idea steeped in Indian flavors: khichri.

A one-pot porridge of rice and lentils, khichri is a filling stew than can easily serve as an entire meal. It’s versatile, too. Jaisinghani, the chef/owner of Pondicheri restaurant in Houston, created a hearty khichri using cherry tomatoes.

Jaisinghani’s recipe comes from a project with Walmart, for which five James Beard Award semifinalists have been paired with farms in their state to highlight locally grown produce available in select Walmart stores. The pilot program, called “Rediscovering America,” includes chefs from Atlanta; Tampa, Fla.; Charlotte, N.C.; and Richmond, Va. In addition to creating recipes, the chefs are being filmed for a company-sponsored documentary series.

In Houston, Walmart supplied Jaisinghani with mini San Marzano tomatoes from Village Farms in Marfa. Jaisinghani used them to create khichri, which is available at Pondicheri Bake Lab + Shop, 2800 Kirby at West Ave.

Her stew is actually a twist on traditional khichri and employs brown basmati rice, which she said does not break down as much as regular white rice, and substitutes red beans for lentils, which lends greater texture.

“It’s substantial. It’s a meal,” she said. “But it’s not as heavy as it looks. I would eat it for breakfast, lunch and dinner.”

As a chef, Jaisinghani has created about 20 versions of khichri, including ones with lobster, shrimp, garden vegetables and even one with just squash. “It’s a great canvas,” she said.

The mini San Marzano tomatoes inspired yet another version. If you don’t have cherry tomatoes, any garden tomato will work; just chop the tomato in big chunks, she said. Jaisinghani uses ghee (clarified butter) in her recipe, but extra-virgin olive oil may be substituted.

Tomato Red Bean Khichri

Courtesy Anita Jaisinghani

1 cup brown basmati rice

¼ cup dried red beans

Water for soaking

6 additional cups water, divided

1 teaspoon salt

1 teaspoon turmeric

1 tablespoon grated fresh ginger

4 tablespoons ghee (plus extra for topping)

Pinch of ground asafetida (optional)

1 teaspoon cumin seeds

4 cups cherry tomatoes

1 teaspoon black pepper

1 cup finely chopped mint leaves

Instructions: Rinse the basmati rice and red beans in cold water twice, then soak for 30 minutes to an hour. Drain.

Combine the rice/bean mixture with 4 cups water, salt, turmeric and grated ginger in a stockpot and bring the mixture to a boil.

Within a few minutes, a scum will rise to the top (this is the debris from the rice and beans and needs to be discarded). Using a slotted spoon, remove the scum.

Lower the heat to its lowest setting, cover the stockpot and let the khichri cook for 45 minutes to an hour, checking and gently stirring every 10 minutes or so.

During this process, be careful because the water may overflow and make a mess on your stove.

Once the beans and rice are cooked through, add the next 2 cups of water gradually until the khichri has a creamy consistency.

In a frying pan, heat the ghee until shimmering but not smoking, and add the asafetida and cumin seeds.

Allow the seeds to pop and sizzle, about 3-4 seconds, then add the tomatoes.

Cook on high heat for 2-3 minutes then gently stir the tomato mixture into the khichri. The tomatoes should be soft but still keep their shape.

Stir in the black pepper and mint. Serve with a dollop of ghee on top.

Note: Asafetida is a hard, resinous gum that is traditionally sold as a fine, yellow powder. When cooked it adds an onionlike flavor.

Variations:

Any variety of brown rice will work with khichri. White rice is not recommended because it will disintegrate quickly.

Any fragrant herb can be used to infuse khichri in place of mint: basil, cilantro, rosemary or thyme also work.

For added zing, add two finely chopped serrano peppers at the end.

Instead of ghee, olive oil or coconut oil may be used.

The red beans can be replaced by white navy beans, black beans, garbanzo beans or black-eyed peas.

Greg Morago writes about food for the Houston Chronicle. Follow him on Facebook or Twitter. Send him news tips at greg.morago@chron.com. Follow him on the podcast BBQ State of Mind to learn about Houston and Texas barbecue culture.