Amritsari aloo wadiyan

Step 1: Put 2 ⅞ oz Amritsari wadiyan (sun-dried urad wadi) in a plastic bag and tap with a rolling pin to break them into 2 cm pieces.

Step 2: Heat 4 tbsp mustard oil in a heavy pan or pressure cooker over a high heat until it smokes, then lower to medium-low. Fry the wadiyan for 2–3 minutes, stirring, until they turn a shade darker and smell nutty. Burning them is the common mistake: they go bitter, so keep the heat gentle. Lift them out.

Step 3: Fry 1 ⅛ lb potatoes in the same oil over a medium heat for 5 minutes until the edges are lightly golden. Lift out.

Step 4: Add 1 tsp cumin seeds to the oil; when it crackles add ¼ tsp asafoetida (hing) and 2 onions and cook for 8–10 minutes until golden brown. Add 1 tbsp fresh ginger, 4 garlic cloves and 2 green chillies for 1 minute.

Step 5: Stir in ½ tsp ground turmeric, 2 tsp ground coriander and 1 tsp red chilli powder for 30 seconds, then add 3 tomatoes. Cook for 6–7 minutes until the paste darkens and oil shines at the edges.

Step 6: Return the wadiyan and potatoes, add 2 ½ cups water and bring to the boil. Cover and simmer over a low heat for 20–25 minutes (or 3 whistles in a pressure cooker), until the wadiyan are soft and spongy and the gravy has thickened.

Step 7: Taste, then add ½ tsp salt only if needed. Stir in ½ tsp garam masala, scatter with ½ oz fresh coriander and serve with phulkas or rice.