Dhokar dalna

Step 1: Drain 7 oz chana dal (split Bengal gram) and grind with ¾ in ginger and 2 green chillies to a thick, slightly coarse paste, adding only 2–3 tbsp water. A loose paste won't set.

Step 2: Heat 2 tbsp mustard oil in a non-stick pan over a medium heat. Add ½ tsp cumin seeds and ¼ tsp gluten-free asafoetida; when the cumin crackles, add the dal paste, ¾ tsp salt and ½ tsp sugar.

Step 3: Cook, stirring and scraping constantly, for 8–10 minutes until the paste dries, turns a shade paler and comes away from the pan in one ball. Common mistake: stopping too soon; undercooked paste tastes raw and crumbles.

Step 4: Press the mixture into a greased plate in a 1.5 cm-thick layer, smooth the top and leave for 20 minutes to firm up. Cut into diamonds.

Step 5: Heat ¾ cup vegetable oil in a frying pan over a medium heat and shallow-fry the diamonds for 2 minutes a side until crisp and golden brown. Drain.

Step 6: For the gravy, heat 2 tbsp mustard oil in a kadai over a medium-high heat and fry 1 medium potato for 4 minutes until golden; lift out. Add 2 bay leaves, 1 tsp cumin seeds, 2 green cardamom, ¾ in cinnamon stick and 2 cloves and let them sizzle for 20 seconds until fragrant.

Step 7: Add 1 tbsp ginger paste, 1 large tomato, ½ tsp ground turmeric, 1 tsp Kashmiri chilli powder, 1 ½ tsp ground cumin, 1 tsp salt and 1 tsp sugar and cook for 5 minutes until the tomato breaks down and oil glistens on top.

Step 8: Return the potato, pour in 1 ¾ cups hot water, cover and simmer for 10 minutes until the potato is tender. The gravy should stay fairly thin; the dhoka will thicken it.

Step 9: Slip in the fried dhoka, sprinkle ½ tsp garam masala, simmer for 2 minutes only and turn off the heat. Serve within 15 minutes with rice, before the diamonds go too soft.