Khichdi-style cauliflower

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.