Kitchari

• ghee↗1 tbsp tbsp
• small cauliflower↗1

  stalks and florets finely chopped

• carrots↗2

  finely chopped

• piece of ginger↗15g g

  peeled and grated

• ground cumin↗1 tsp tsp
• black mustard seeds½ tsp tsp
• fennel seeds½ tsp tsp
• ground coriander↗½ tsp tsp
• ground turmeric↗½ tsp tsp
• moong dal↗150g g

  rinsed and drained (available in specialist shops and large supermarkets)

• basmati rice↗100g g

  rinsed and drained

• small handful of coriander

  finely chopped

• lime↗1

  cut into wedges

Step-by-step instructions

1. 1

   Melt the ghee in a large flameproof casserole or saucepan over a medium heat. Stir in all the cauliflower and carrots, and season lightly. Fry gently for 10 mins until the vegetables have softened and taken on a bit of colour.

2. 2

   Tip in all the spices and fry for a further 2 mins until fragrant. Pour in the moong dal and rice, and stir to coat in the spices. Season with salt and pour in 1.25 litres water. Bring to a simmer and cook for 45 mins, stirring occasionally until the beans and rice are fully tender and have broken down. The texture should be porridge-like. Season to taste and sprinkle over the coriander. Serve with the lime wedges on the side for squeezing over.