Dal baati churma

Step 1: Wash 1 ¾ oz split pigeon peas (toor dal), 1 ¾ oz split bengal gram (chana dal), 1 ⅜ oz split yellow mung beans (moong dal), 1 oz split black gram (urad dal) and 1 oz split red lentils (masoor dal) together in several changes of water until it runs clear, then soak for 30 minutes. Soaking evens out the cooking time of the harder chana and urad.

Step 2: Drain the lentils and put them in a heavy pan or pressure cooker with 3 ¾ cups water, ½ tsp ground turmeric and 1 ½ tsp salt. Pressure-cook for 4 whistles, or simmer covered for 40–45 minutes, until every lentil is soft and the dal is thick but pourable. Whisk lightly so some lentils break and some stay whole.

Step 3: Heat the oven to 400°F. For the baati, mix 10 ½ oz whole wheat flour (atta), 1 ¾ oz fine semolina, ½ tsp ajwain (carom seeds), 1 tsp salt and ¼ tsp bicarbonate of soda, then rub in 2 ⅛ oz ghee with your fingertips for 2–3 minutes until it feels like damp sand and holds together when squeezed.

Step 4: Add ½ cup water little by little and bring it together into a stiff, tight dough; it should be much firmer than chapati dough. Don't knead too long or the baati turn chewy. Rest it covered for 10 minutes.

Step 5: Divide into 10 balls. Roll each smooth between your palms, flatten slightly and press a thumbprint in the middle so the centre cooks through. Set 2 aside for the churma.

Step 6: Bake all 10 on a tray for 35–40 minutes, turning them every 10 minutes, until deep golden brown, cracked on top and they sound hollow when tapped. Undercooked baati are doughy in the centre, so break one open to check.

Step 7: While the baati bake, make the tadka. Heat 3 tbsp ghee in a pan over a medium heat. Add 1 tsp cumin seeds and let it sizzle until it darkens a shade, then add ¼ tsp asafoetida (hing), 3 cloves, 1 bay leaf and 2 dried red chillies for 20 seconds.

Step 8: Add 1 tbsp ginger and 2 green chillies and fry for 30 seconds, then 2 tomatoes with 1 tsp red chilli powder and 2 tsp ground coriander. Cook for 5–6 minutes, mashing, until the tomatoes collapse and ghee glistens at the edges.

Step 9: Pour the tadka into the dal, add a splash of water if it has thickened too much and simmer for 5 minutes so the flavours marry. Stir in ½ tsp garam masala, 1 tbsp lemon juice and 2 tbsp fresh coriander. Keep hot.

Step 10: For the churma, break the 2 reserved baati and blitz them in a grinder to coarse crumbs. Warm 1 ⅜ oz ghee in a pan over a low heat, add the crumbs and stir for 3–4 minutes until they smell nutty and turn a shade darker.

Step 11: Take the pan off the heat and let it cool for a few minutes, then stir in 2 ⅛ oz powdered sugar, ½ tsp ground cardamom and 10 almonds. Adding the sugar off the heat keeps it from melting into lumps.

Step 12: To serve, crack each hot baati open with your fingers and dunk it in the melted 3 ½ oz ghee for a few seconds so it soaks in. Put 2 baati on each plate, pour hot dal over or alongside and add a heap of churma. Eat with your hands, crushing the baati into the dal.