Tuck in & share

JACKFRUIT RICE KHICHDI

“IF YOU are looking for a dish you can put in the middle of the table for everyone to share and don’t want to fuss about vegetable sides, this is the answer,” says Chetna.

“There is so much going on in the rice that every mouthful tastes different. Just serve it with some yogurt or raita and you’ll have a feast.”

INGREDIENTS: For the rice:

For the jackfruit: 1 x 400g tin of jackfruit in water, drained and thinly sliced

2 red onions, thinly sliced 2 tomatoes, roughly chopped 1 red pepper, sliced 2.5cm thick 1½tsp salt

1tsp garam masala

½tsp chilli powder

METHOD:

1. Bring 2.2 litres of water to the boil in a deep pan and add the lentils. Cook on a medium heat for 15 minutes, until the lentils begin to soften. Add the rice to the same pan and continue cooking on low-to-medium heat for eight minutes, until the rice is tender. Drain the lot and leave to cool slightly.

2. Meanwhile, heat half the oil in a wide pan and add the jackfruit. Cook on a low-tomedium heat for 10 minutes, until the jackfruit turns golden.

3. Add the remaining tablespoon of oil and the onions and cook on a low heat for 10-15 minutes, until golden.

4. Stir in the tomatoes and red pepper and cook for five minutes, until the tomatoes have softened. Add the salt, garam masala and chilli powder and mix well.