Papad ki sabzi

Step 1: Roast the 4 plain moong or urad dal papads (gluten-free) one at a time over a gas flame with tongs, or in a dry frying pan on medium heat, for 30–40 seconds until they blister and turn crisp. Break each into 5 cm pieces.

Step 2: Whisk the 9 oz plain yogurt, 1 tbsp gram flour (besan), 1 cup water, ¼ tsp ground turmeric, 1 tsp red chilli powder and 1 ½ tsp ground coriander until smooth with no lumps of flour.

Step 3: Heat the 2 tbsp ghee or oil in a pan over medium heat. Add the 1 tsp cumin seeds; when it crackles, add the ¼ tsp gluten-free asafoetida (hing) and 1 green chilli and stir for 10 seconds.

Step 4: Lower the heat and pour in the yogurt mixture, stirring constantly in one direction until it comes to a boil, 4–5 minutes. Stirring stops it from splitting.

Step 5: Simmer for 3–4 minutes until it thickens slightly and coats the back of a spoon. Taste, and add the ¼ tsp salt only if needed.

Step 6: Turn off the heat, add the papad pieces and the ⅓ oz fresh coriander and stir once. Serve within 2 minutes, while the papad still has a little bite.