Karnataka spiced rice and lentil one-pot (Bisi bele bath)

1. For the spice powder toast the coriander seeds, dried chillies and fenugreek seeds in a teaspoon of oil over low heat for 3 minutes, then add the grated coconut and toast until golden brown. Cool and grind to a fine powder.

2. Wash the rice and toor dal and cook with two thirds of the water and the turmeric for 30 minutes until both are completely soft and mushy.

3. Meanwhile cook the diced carrots, chopped green beans, peas and sliced onion in the remaining water for 10 minutes. Add the tamarind paste, jaggery, salt and spice powder and boil for 5 minutes.

4. Pour the spiced vegetable broth into the rice and lentils, mix well and cook over low heat for 10 minutes. It should be soft and porridge-like; if it thickens, thin with hot water.

5. For the tadka heat the ghee, add the mustard seeds and, when they pop, the curry leaves and cashews; fry until golden, then add the asafoetida. Pour the sizzling ghee over the dish.

6. Serve hot with a spoonful of ghee and potato crisps or boondi (fried gram flour pearls), as in Bengaluru.

Tip: The name means "hot lentil rice" in Kannada: eat it hot, as it stiffens as it cools. Jaggery (unrefined cane sugar) rounds out the tamarind's sourness; if you have none, use brown sugar.