Dal dhokli for toddlers

Step 1: Put 2 ⅞ oz toor dal, 1 ½ cups water and ½ tsp ground turmeric in a pressure cooker and cook for 3 whistles, or simmer in a covered pan for 30–35 minutes, until the dal is completely soft and falls apart.

Step 2: While it cooks, mix 2 ⅞ oz wholewheat flour (atta), ¼ tsp ground turmeric and 1 tsp sunflower oil, then add 3 tbsp water little by little and knead into a firm, smooth dough. Cover and rest for 10 minutes.

Step 3: Whisk the cooked dal until smooth, then add the rest of 1 ½ cups water: it should be thin, like single cream, because the dhokli thicken it.

Step 4: Heat 2 tsp sunflower oil in a wide pan over a medium heat, add ½ tsp cumin seeds and let it sizzle for 20 seconds. Add 1 tomato and cook for 3 minutes until soft.

Step 5: Pour in the dal, add ½ tsp jaggery and bring to a gentle boil.

Step 6: Roll the dough out to about 2 mm thick and cut into small diamonds, about 1.5 cm across, so they are toddler-bite-size.

Step 7: Drop the pieces into the simmering dal one by one, stirring gently. Common mistake: tipping them in together, which makes them stick into a lump, or using dal that's too thick, which leaves them raw and doughy inside.

Step 8: Simmer on a low heat for 10–12 minutes, stirring now and then, until the dhokli are tender right through when you cut one, and the dal has thickened to a soupy stew.

Step 9: Stir in 1 tsp lemon juice. Cool to warm, then cut any larger pieces smaller and mash a little for younger toddlers. Adults can add salt and chilli to their own bowls.

Step 10: Cool any leftovers quickly, cover and keep in the fridge for up to 2 days, or freeze in small portions for up to 1 month. The dal thickens as it stands, so loosen with boiled water Reheat only once, until piping hot all the way through, then let it cool to warm before serving.