Dar ni pori

Step 1: Drain 7 oz toor dal and simmer it in 3 cups water over medium heat, skimming the foam, for 30–35 minutes, until the lentils are completely soft and crush under a spoon. Drain off any water left and mash or blend to a smooth paste.

Step 2: Put the paste back in a heavy, non-stick pan with 6 ½ oz caster sugar and 1 ¾ oz ghee. Cook over medium-low heat, stirring and scraping constantly, for 20–25 minutes, until it thickens, turns glossy and leaves the sides of the pan as one mass.

Step 3: Stir in 1 tsp ground cardamom, ¼ tsp ground nutmeg, 1 ⅜ oz almonds, 1 oz pistachios, 1 tbsp charoli nuts if using, and 1 tbsp rose water. Spread on a plate and leave to cool completely.

Step 4: For the pastry, rub 5 ½ oz cold butter into 10 ½ oz plain flour, 1 tbsp caster sugar and ¼ tsp salt until it looks like coarse crumbs with a few pea-sized flecks of butter. Add ½ cup iced water a spoonful at a time and press into a dough; stop as soon as it holds. Wrap and chill for 30 minutes.

Step 5: Heat the oven to 375°F (350°F fan). Roll two-thirds of the pastry to 3 mm and line a 23 cm pie tin, leaving a little overhang.

Step 6: Spread the cold filling evenly in the case. Roll the remaining pastry into a lid, lay it on top, trim, and crimp the edges firmly to seal. Cut two small steam slits and brush the top with 2 tbsp milk.

Step 7: Bake for 40–45 minutes, until the pastry is deep golden all over and the base sounds crisp when you lift the tin and tap underneath.

Step 8: Cool in the tin for 30 minutes, then lift out and cool completely before slicing into thin wedges. It keeps for 5 days in an airtight tin and tastes even better on day two.