Dal dhokri

Step 1: Drain 6 ½ oz pigeon pea lentils (tuvar dal) and pressure cook with 4 ¼ cups water and 1 ½ tsp salt for 3–4 whistles, until very soft. Blend and sieve the dal.

Step 2: Heat 2 tbsp oil and 1 tbsp ghee in a large pan and add ¼ tsp mustard seeds, ¼ tsp cumin seeds, 10 curry leaves, 3 cloves, 2 cinnamon sticks and 1 pinch asafoetida (hing).

Step 3: Add 1 cup tomatoes and cook for 10 minutes.

Step 4: Add the dal with 2 tbsp peanuts, 4 pieces kokum, 2 tbsp jaggery, ½ tsp ground turmeric, 1 tsp ginger paste and ½ tsp chilli powder and bring to the boil.

Step 5: Meanwhile, mix 2 ⅛ oz wheat flour, 1 ¾ oz gram flour (besan), ¼ tsp ground turmeric, ½ tsp chilli powder, ½ tsp asafoetida (hing), 2 tbsp oil, ½ tsp carom seeds (ajwain) and ½ tsp salt, adding ¼ cup water a little at a time, and knead into a firm dough.

Step 6: Divide the dough into 4 portions and roll each one out into a thin round on a greased tray. Cut into 2.5 cm squares.

Step 7: Add the squares to the boiling dal one at a time, stirring gently so they don't stick together.

Step 8: Cover the pan and simmer until the dhokri are cooked through and no longer taste of raw flour.

Step 9: If the dal thickens too much, add 1 cup water. Add ½ tsp dal masala and 1 tbsp lemon juice and simmer for 5 minutes.

Step 10: Garnish with 2 tbsp fresh coriander and 2 tbsp jini sev (fine gram flour sev) and serve hot.