Vegetable thali with red lentil dal and chickpea curry

For the chickpea curry, add 2 tbsp of neutral oil to a large frying pan over a medium-high heat. Add the onions (50 g) and fry for 8 minutes, until golden. Lower the heat and add the ginger (2 tsp), garlic (1 tsp), green chilli (1) and puree (50 g) and cook for 1 minute. Add the garam masala (1 tbsp) and cook for 30 seconds.

Pour in 150ml of water, the chickpeas (1 tin) and the liquid from the tin, and simmer over a low heat for 10 minutes. Season to taste with salt and pepper and adjust with lime juice (2). Mix through the coriander (15 g).

Meanwhile, make the chutney. Using a speed peeler, peel the carrots (2) into long, thin strips. Stack these on top of each other and thinly slice to create long thin matchsticks. Place into a heatproof bowl with the onion (1).

Add a splash of vegetable oil to a saucepan over a medium heat. Add the mustard seeds (1 tsp) and cook until they start to pop. Stir in the fennel seeds (1 tsp) and chilli powder (1/4 tsp), then pour the mixture over the carrots and onions and leave it to soften. Add the vinegar (3 tbsp) and season with a pinch of salt and pepper.

To make the rice, heat 20g of butter (30 g) in a lidded, ovenproof pan over a medium heat. Stir in the cinnamon stick (1), cumin seeds (1 tsp) and whole peppercorns (8) and cook for 2 minutes. Add the onions (50 g) with a large pinch of salt and cook for 3-4 minutes, stirring occasionally, until soft and golden. Add the garam masala (1 tsp) and turmeric (1/2 tsp) and cook for 1 minute more. Add the microwave rice (1 pouch), gently stirring until coated. Heat together for 3 minutes, then top with the remaining 10g butter and fluff up with a fork before serving.

Heat the tamarind dal (1 pack) for 3 minutes in the microwave, according to packaging instructions. Combine the yogurt (100 g), pomegranate seeds (50 g), dill (1 sprig) and chilli powder (1/4 tsp). Season with salt and pepper to taste.

Serve all the elements in small bowls and dig in.