Step 1

Place a bowl onto mixing bowl lid and weigh rice into it. Rinse rice until water runs clear, transfer to Varoma bundt tin and set aside.

Step 2

Place chickpea (besan) flour into mixing bowl and roast 3 min/120°C/speed 2 or until colour darkens. Transfer into a bowl and set aside.

Step 3

Place ghee into mixing bowl and heat 3 min/120°C/speed 2.

Step 4

Add cumin seeds and fennel seeds and cook 40 sec/120°C/speed 1, until crackling.

Step 5

Add asafoetida, onion, ginger and garlic, then chop 5 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Step 6

Add 200 g of the water, tomatoes, salt, chilli powder, turmeric, ground coriander, pepper, mango powder and garam masala to mixing bowl. Place bundt tin with rice into Varoma dish, then place Varoma into position and weigh remaining 200 g water into bundt tin. Secure Varoma lid and cook 23 min/Varoma/speed 2.

Step 7

Set Varoma aside. Add chickpeas, reserved chickpea (besan) flour and lemon juice to mixing bowl. Place Varoma with bundt back into position, secure Varoma lid and further cook 5 min/Varoma//speed 2.

Step 8

Transfer chickpea curry to a thermal serving bowl or other large bowl. Garnish curry with raisins (optional), yoghurt and sliced chillies and serve with rice.