Khichdi-style cauliflower

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Based on a South Asian classic, this ticks a lot of boxes if you enjoy veggie curries or dal and amped up flavours with sizzled spices and lemon juice to serve.

Serves: 4

Prep Time: 10 minutes

Cooking Time: 25 minutes

Source: Waitrose Weekend November 2, 2003. https://www.waitrose.com/ecom/recipe/khichdi-style-cauliflower

Ingredients:

• 2 tbsp sunflower oil

• 1 onion

• 1 tsp black mustard seeds

• 1 tsp cumin seeds

• 1 tbsp Cooks' Ingredients Ginger & Turmeric Paste

• 1 small cauliflower, roughly chopped

• 2 carrots, coarsely grated

• 250g red split lentils

• 150g Essential Basmati Rice

• 1¾ L vegetable stock, made with 1 cube

• ½ tsp crushed chilli flakes

• ½ x 25g pack coriander, leaves only

• 1 lemon, cut into wedges, to serve

Method:

1. Heat 1 tbsp oil in a large saucepan and cook the onion with ½ tsp each of the mustard and cumin seeds for 5 minutes until softened. Stir in the paste and cook for 1 minute.

2. Add the cauliflower, carrots, lentils, rice and stock. Bring to the boil, then cover and simmer for 25 minutes until thickened. Check the seasoning.

3. Just before serving, heat the remaining 1 tbsp oil in a small frying pan. Cook the remaining ½ tsp mustard and cumin seeds and the chilli flakes for 1-2 minutes, until spluttering and fragrant.

4. Divide the khichdi between bowls and top with a drizzle of the spiced oil. Scatter with coriander leaves and serve with lemon wedges.

Cook’s tip

The squeeze of lemon just before eating brightens up this warming dish – it can be swapped for lime.