Kala vatana amti

Step 1: Drain the soaked 9 oz dried black peas (kala vatana) and cook them in a pressure cooker with the 3 ¾ cups water for 6 whistles (about 20 minutes), then let the pressure drop on its own. In a pot, simmer covered for 60–75 minutes. They are done when they crush easily between your fingers.

Step 2: Meanwhile heat 1 tbsp of the 1 tbsp vegetable oil in a heavy pan over a medium heat. Roast the 1 onion for 6–8 minutes, stirring, until deep brown. Add the 2 ⅛ oz dried grated coconut and keep stirring for 4–5 minutes until it is evenly brown and smells toasty.

Step 3: Cool for 5 minutes, then grind the onion and coconut with the 6 cloves garlic, ¾ in ginger, 2 tbsp Malvani masala and 150 ml water to a smooth, thick paste.

Step 4: Heat the rest of the 2 tbsp vegetable oil in the cooker or pot over a medium heat (empty the peas into a bowl first if you need the pot). Add the ¼ tsp gluten-free asafoetida and 1 onion and fry for 5 minutes until golden, then the ½ tsp ground turmeric for a few seconds.

Step 5: Add the ground masala and fry for 5 minutes, stirring, until it darkens and oil appears at the edges.

Step 6: Add the peas with their cooking water, the 4 kokum and the 1 ½ tsp salt. Simmer for 10 minutes, mashing a few peas against the side to thicken. The gravy should be pourable but not watery; add hot water if needed.

Step 7: Scatter over the 2 tbsp fresh coriander and serve hot with vade, rice or bhakri. The amti tastes even better the next day.