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200g basmati rice

200g mung dal

3 tbsp rapeseed oil

1 tsp cumin seeds

1 brown onion, peeled and finely chopped

1 large handful cashew nuts (50g)

2cm x 2cm piece ginger, peeled and finely chopped

2 medium tomatoes (150g), chopped

2 green finger chillies, finely chopped

1 tsp ground turmeric

1¾ tsp salt

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To serve

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Dairy-free yoghurt

Lime pickle, or other Indian pickles

1 handful fresh coriander, finely chopped

1 lemon, cut into wedges

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1. Heat the oven to 220C (200C fan)/425F/gas 7. Put the rice and mung dal in a bowl, cover with cold water, then agitate with your hand. Drain and repeat until the water is clear. Drain again, then cover with fresh cold water and leave to soak while you prepare the other ingredients.

2. Put the oil in a casserole pot on a medium to high heat. When the oil is hot, add the cumin seeds, let them sizzle for 30 seconds, then add the onion and cashews, and cook for six to eight minutes, until the onion starts to bronze around the edges.

3. Add the ginger, tomatoes, chillies, turmeric and salt, cook for three minutes, then stir in the drained rice and lentil mix. Add 700ml water, pop on the lid and bake in the centre of the oven for 30 minutes. Remove and leave to rest with the lid on for 10 minutes.

4. To serve, pile the kitchari into bowls, dollop over the yoghurt, add a spoonful of your favourite pickle, scatter over the coriander and serve with lemon wedges alongside.