Kootu

Step 1: Put 3 ½ oz split yellow moong dal, 1 ½ cups water and ¼ tsp ground turmeric in a pan, bring to the boil over a medium-high heat and skim off the froth. Simmer partly covered over a medium-low heat for 12–15 minutes until the dal is soft and falls apart when pressed.

Step 2: Meanwhile, grind 1 ¾ oz fresh grated coconut, 1 tsp cumin seeds and 2 green chillies with ¼ cup water to a smooth, thick paste.

Step 3: Add 10 ½ oz chow-chow (chayote), snake gourd or white pumpkin, 1 tsp salt and 1 cup water to the dal. Simmer for 8–10 minutes until the vegetables are just tender: a knife should slide into a cube with no crunch, but it should still hold its shape.

Step 4: Stir in the coconut paste and simmer gently for 3–4 minutes until it no longer smells raw and the kootu is thick enough to sit in a mound on a spoon. Common mistake: boiling it hard after the coconut goes in; the paste splits and turns grainy. Keep it at a gentle bubble.

Step 5: For the tempering, heat 1 tbsp coconut oil in a small pan over a medium heat. Add ½ tsp mustard seeds; when it crackles, add 1 tsp urad dal and 1 dried red chilli and fry until the dal is golden, about 30 seconds. Add ¼ tsp gluten-free asafoetida and 10 curry leaves, then pour the sizzling tempering over the kootu.

Step 6: Stir, check the salt and serve warm with rice, rasam or chapati.