Masaledar khichdi

Step 1: In a heavy-based pan, heat 2 tbsp ghee and add 2 tsp cumin seeds. When it sizzles, stir in the drained 6 oz pigeon pea lentils (tuvar dal), 2 tsp salt and 250 ml (1 cup) of the 4 ¼ cups water. Cook for 10 minutes.

Step 2: Add the drained 12 oz basmati rice and pour in enough of the remaining water to stand 2 cm above the rice and lentils.

Step 3: Cover and cook on a low heat until all the water is absorbed and the rice is tender.

Step 4: Dissolve 3 pinches saffron in 2 tbsp warm water, add to the khichdi and mix gently.

Step 5: Grind 2 green chillies, 1 onion, 4 garlic cloves, 1 tsp red chilli powder and 1 ½ tsp cumin seeds to a paste with a splash of water.

Step 6: Heat 3 tbsp ghee and sauté 1 onion for 1 minute. Add the paste and 1 tsp garam masala and fry for 2 minutes.

Step 7: Take the pan off the heat and stir in 1 cup plain yogurt, 1 tsp sugar and ½ tsp salt.

Step 8: Heat the oven to 400°F. Spread 2 tbsp ghee over the bottom of a baking dish and sprinkle over a few 2 large onions, sliced and deep fried in ghee until golden.

Step 9: Spread half the khichdi in the dish, spread the gravy evenly on top, then cover with the remaining khichdi. Top with the rest of the fried onions.

Step 10: Cover and bake for 20 minutes. Serve hot with plain yogurt, to serve.