Sepu vadi

Step 1: Drain 5 ½ oz split skinless urad dal and grind it with 1 tsp fresh ginger and 1 green chilli to a thick, smooth paste, adding water only a teaspoon at a time. Too much water is the mistake to avoid: a loose batter spreads in the oil and makes flat, greasy vadi.

Step 2: Add ¼ tsp gluten-free asafoetida (hing) and ½ tsp salt and beat the paste with your hand or a whisk for 3–4 minutes, until it turns pale and fluffy. A drop in cold water should float.

Step 3: Heat 2 cups vegetable oil in a kadai over a medium heat to 350°F. Drop in small spoonfuls of batter and fry for 4–5 minutes, turning, until evenly golden and crisp. Drain and drop them straight into 2 cups warm water for 10 minutes to soften.

Step 4: Blanch 14 oz spinach in boiling water for 2 minutes until just wilted and bright green, then cool in cold water, squeeze lightly and blend to a smooth purée.

Step 5: Heat 2 tbsp mustard oil in a pan over a high heat until it smokes, lower to medium and add 1 tsp cumin seeds and 1 bay leaf. When the cumin crackles, add 1 onion and cook for 6–7 minutes until soft and golden.

Step 6: Add 3 garlic cloves and 1 tbsp fresh ginger for 1 minute, then 2 tsp ground coriander, ½ tsp ground turmeric and 1 tsp red chilli powder with a splash of water for 30 seconds.

Step 7: Lower the heat and stir in 7 oz plain yogurt, stirring constantly for 3–4 minutes until it boils gently without splitting.

Step 8: Add the spinach purée, 1 ¼ cups water and 1 tsp salt and bring to a simmer. Squeeze the vadi gently, add them to the pan and simmer over a low heat for 10 minutes, until they are swollen and soft right through and the gravy coats a spoon.

Step 9: Stir in ½ tsp garam masala, drizzle over 1 tbsp ghee and serve hot with rice.