Spicy vegetable khichdi

Step 1: Grind 1 small piece fresh coconut, 2 green chillies, 1 in fresh ginger, 2 garlic cloves, 2 tbsp fresh coriander, 1 tsp sugar, ¼ tsp ground turmeric, 2 tbsp plain yogurt and ½ tsp salt to a paste.

Step 2: Heat 1 tbsp ghee and sauté 1 ¾ oz baby potatoes and 1 ¾ oz fresh peas for 3 minutes.

Step 3: Mix in the paste and cook for 2 minutes. Take off the heat and keep aside.

Step 4: Heat 2 tbsp ghee and add 2 cloves, 1 tsp cumin seeds, 1 in cinnamon stick, 1 bay leaf and ½ tsp cardamom seeds with 2 medium onions. Cook until the onions are tender.

Step 5: Add the drained 9 oz basmati rice and 3 ⅓ oz split green gram lentils (moong dal), ½ tsp ground turmeric and 1 ½ tsp salt.

Step 6: Pour in enough 4 ¼ cups water to stand 2 cm above the rice and bring to the boil.

Step 7: Reduce the heat and cook covered until tender and dry.

Step 8: Heat the oven to 200°F. In a greased baking dish, arrange the khichdi and vegetables in layers, starting and finishing with a layer of khichdi.

Step 9: Cover tightly and heat in the oven for 15 minutes.

Step 10: Serve garnished with 1 small onion, cut into thin rings and fried, 2 tbsp fresh coriander and 1 tbsp fresh coconut.