You’ll Need
For the Khichdi
180g basmati rice, rinsed and soaked for 20 minutes
180g red lentils, rinsed
1 onion, finely chopped
1 tomato, finely chopped
1 tsp ground turmeric
1 tsp sea salt
850ml hot vegetable stock
For the Roast Vegetables
300g cauliflower, cut into small florets
2 carrots, cut into small chunks
1 tbsp vegetable oil
1 tsp garam masala
For the Tarka
25g butter or 2 tbsp vegetable oil
3 garlic cloves, thinly sliced
1 tsp cumin seeds
1 dried chilli, broken
Optional but dangerous
Plain yoghurt
Mango pickle
Chopped coriander
Equipment
One 2-litre deep heatproof dish with foil and one small heatproof ramekin
Method
Drain the rice and put it in the deep dish with the lentils, onion, tomato, turmeric, salt and stock.
Cover tightly with foil and air fry at 175°C for 25 minutes.
Toss the cauliflower and carrots with the oil and garam masala.
Carefully stir the khichdi, adding 100ml boiling water if it is already thick, then re-cover.
Air fry the vegetables beside or above the dish at 195°C for 12-15 minutes while the khichdi finishes.
Put the butter, garlic, cumin and chilli in the ramekin and air fry at 180°C for 3-4 minutes until fragrant, not burnt.
Fold half the roast vegetables through the khichdi and spoon the tarka over.
Top with the remaining vegetables and rest for 3 minutes.