Dal pitha

Step 1: Grind 5 ½ oz chana dal (split Bengal gram) with 5 garlic cloves, ½ oz fresh ginger, 2 green chillies, ½ tsp cumin seeds, ¼ tsp ajwain (carom seeds) and ½ tsp salt to a coarse, dry paste, adding no more than a tablespoon of water. Stir in ⅓ oz fresh coriander.

Step 2: Mix 9 oz rice flour, ½ tsp salt and 1 tsp vegetable oil in a bowl. Pour in 1 ¼ cups boiling water gradually, stirring with a spoon, until it forms a shaggy mass. Cover for 5 minutes, then knead while still very warm for 3–4 minutes until smooth and pliable, like soft play dough.

Step 3: Divide the dough into 16 balls and keep covered. Flatten one in your palm into a 9 cm disc, slightly thinner at the edges. Put a heaped teaspoon of filling in the middle, fold into a half-moon and pinch the edge firmly shut, or gather it into a pouch. Repeat.

Step 4: Steam the pitha in a single layer on a greased tray over boiling water, covered, on medium-high for 15–18 minutes. They are done when the dough turns glossy and slightly translucent and no longer feels sticky.

Step 5: Serve hot with tomato or coriander chutney, drizzled with raw 1 tbsp mustard oil if you like its pungency. Leftovers can be sliced and pan-fried until crisp.