Idli sambhar

Step 1: Wash 1 ⅛ lb pishori rice and 4 ½ oz husked black gram lentils (urad dal) and soak them separately in water for 7 hours.

Step 2: Grind each separately into a thick paste, adding only a little water. Mix the two pastes with 2 tsp salt and leave overnight.

Step 3: When making the idli, stir in 1 tsp cumin seeds, ½ tsp black pepper and 3 tablespoons of warm 8 tbsp oil. Grease the idli moulds with a little of the remaining oil.

Step 4: In a small bowl, mix 2 cups of batter with 1 teaspoon of 3 tsp fruit salt (Eno) thoroughly. Pour into the greased moulds and steam for 10 minutes. Repeat with the rest of the batter.

Step 5: Let the idli cool slightly before removing them from the moulds.

Step 6: For the sambhar, heat 2 tbsp oil and add 3 dried red chillies, ½ tsp mustard seeds, ½ tsp fenugreek seeds, 1 tsp cumin seeds, 4 cloves, 4 cinnamon sticks, 15 curry leaves and 3 kokum. Add 3 medium onions and sauté until tender.

Step 7: Add 1 tsp garlic paste, 2 tsp ginger paste, 1 tsp green chilli paste, ¼ tsp ground turmeric, 4 tbsp jaggery, 2 tsp sambhar masala, 1 tbsp lemon juice, 2 tbsp tamarind juice and 2 tsp salt, then 9 oz pigeon pea lentils (toor dal), 1 medium aubergine, 3 drumsticks (moringa), 5 ½ oz bottle gourd, 1 medium potato and 4 ¼ cups water. Mix well.

Step 8: Cook for 10 minutes. Add 6 tomatoes and simmer for 15 minutes, until the vegetables are tender.

Step 9: Garnish with 2 tbsp fresh coriander and serve the sambhar with the idli and coconut chutney.