Tudkiya bhath

Step 1: Soak 9 oz basmati rice and 2 ⅝ oz whole masoor (brown lentils) together in cold water for 30 minutes, then drain.

Step 2: Heat 3 tbsp mustard oil in a heavy, wide pot over a high heat until it smokes, then lower to medium. Add 2 bay leaves, 1 black cardamom pod, 4 cloves, 1 cinnamon stick and 1 tsp cumin seeds and fry for 30 seconds, until the cumin crackles.

Step 3: Add 2 onions and fry for 10–12 minutes, stirring often, until deep golden brown and crisp at the edges.

Step 4: Add 4 garlic cloves and 1 tbsp fresh ginger for 1 minute, then ½ tsp ground turmeric, 1 tsp red chilli powder and 2 tsp ground coriander for 30 seconds. Add 2 tomatoes and cook for 5 minutes, until soft and the oil starts to separate at the edges.

Step 5: Turn the heat to low and stir in 5 ½ oz plain yogurt a spoonful at a time, then cook for 2 minutes until it is absorbed into the masala.

Step 6: Add 2 potatoes and the drained rice and lentils and stir gently for 2 minutes to coat. Pour in 3 ¾ cups water with 1 ½ tsp salt and bring to a rolling boil.

Step 7: Cover tightly and cook over a low heat for 15–18 minutes, until small steam holes appear on the surface and all the water has gone. Don't stir once covered; that's what turns it mushy.

Step 8: Switch off and rest, covered, for 5 minutes. Sprinkle with 1 tbsp lemon juice and ½ oz fresh coriander, fluff gently with a fork and serve with yogurt.