Dal chawal palidu

Step 1: Drain 7 oz toor dal (split pigeon peas) and boil it in 5 cups water with 1 /2 tsp ground turmeric and 1 tsp salt for 12–15 minutes, until the grains are just tender but still whole; drain through a sieve set over a bowl and keep the water (you need about 800 ml; top up with water if short).

Step 2: Heat 2 tbsp ghee in a frying pan, add 1 tsp cumin seeds, 3 cloves garlic, 2 green chillies and 1 /2 tsp red chilli powder, then fold in the drained dal very gently and set aside.

Step 3: Fry 2 onions in 4 tbsp vegetable oil over a medium heat for 10–12 minutes until crisp and golden brown; drain on paper, keeping the oil.

Step 4: Bring 8 ¼ cups water, for boiling to the boil with 1 tbsp salt, add the drained 10 ½ oz basmati rice and boil for 6–7 minutes until three-quarters cooked; drain.

Step 5: In a heavy pan, layer half the rice, then all the dal and half the onions, then the rest of the rice; drizzle over 2 tbsp of the onion oil and top with the remaining onions.

Step 6: Cover tightly and steam over the lowest heat for 15 minutes.

Step 7: Meanwhile, whisk 3 tbsp gram flour (besan) into the reserved dal water until there are no lumps.

Step 8: Heat 2 tbsp vegetable oil in a saucepan over a medium heat and add 1 tsp mustard seeds; when it pops, add 1 /4 tsp fenugreek seeds, 12 curry leaves, 4 cloves garlic and 2 dried red chillies and fry for 30 seconds.

Step 9: Pour in the besan mixture, stirring, then add 2 drumsticks (moringa pods), 1 tbsp tamarind paste, 1 tsp red chilli powder, 1 tsp jaggery or sugar and 1 /2 tsp salt.

Step 10: Simmer, stirring often so the bottom does not catch, for about 15 minutes until the drumsticks are tender and the palidu has the body of a thin soup and tastes nutty, not raw.

Step 11: Scatter 2 tbsp fresh coriander over the palidu and serve it in bowls beside the dal chawal, to pour over at the table.