This Indian recipe owes attribution to chef Ben O’Donoghue who originally cooked this on The Best in Australia, on Foxtel's Lifestyle Food channel.

It’s normally a side dish to go with Ben’s harissa-crusted leg of lamb cooked tandoor-style but on a Meat-Free Monday it’s the hero dish. It could be served with any kind of greens, bok choy, beans or broccoli, for example, and a bit of rice.