Dalma

Step 1: Dry-roast 1 tsp cumin seeds and 2 dried red chillies in a heavy pot over a medium-low heat for 2 minutes until the cumin is dark brown and smoky. Tip out, cool and crush to a powder. This 'bhaja masala' is the signature of dalma.

Step 2: In the same pot, heat 2 tbsp vegetable or mustard oil over a medium heat. Add 1 tsp panch phoron, 2 dried red chillies and 2 bay leaves; when the seeds crackle, add 1 pinch gluten-free asafoetida (hing) and stir for a few seconds.

Step 3: Add the drained 5 ½ oz split pigeon peas (toor dal), 3 ¾ cups water, ½ tsp ground turmeric and 1 tbsp ginger. Bring to a boil, skim off the foam, then cover and simmer for 15 minutes until the dal is half-cooked and starting to soften.

Step 4: Add 1 potato, 1 raw green banana and 5 ½ oz pumpkin and simmer covered for 8 minutes, then add 1 small aubergine, 1 tomato, 1 ¼ tsp salt and ½ tsp sugar and cook for 7–8 minutes more, until the dal is fully soft and the vegetables are tender but still in pieces.

Step 5: Mash a little of the dal against the side of the pot to thicken it; it should be thick and spoonable. Add a splash of hot water if it is too stiff.

Step 6: Stir in half the roasted powder and sprinkle the rest on top with 3 tbsp fresh coconut and 2 tbsp fresh coriander if using. Serve hot with steamed rice.