If your family enjoys veggie curries or dal, a khichdi-style dish (based on a South Asian classic) is going to tick lots of boxes. Amp up the flavours with sizzled spices and lemon juice to serve.
- CourseMain meal
- Prepare10 mins
- Cook25 mins
- Total time35 mins
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.
Add the cauliflower, carrots, lentils, rice and stock. Bring to the boil, then cover and simmer for 25 minutes until thickened. Check the seasoning.
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.
Divide the khichdi between bowls and top with a drizzle of the spiced oil. Scatter with coriander leaves and serve with lemon wedges.
The squeeze of lemon just before eating brightens up this warming dish – it can be swapped for lime.