Sev khamni

Step 1: Drain the soaked 7 oz chana dal and grind with 2 tsp ginger-green chilli paste and a little ¼ cup water to a thick, slightly coarse paste, like semolina, adding water a spoonful at a time.

Step 2: Beat in ¼ tsp ground turmeric, 1 tsp salt, 1 tbsp lemon juice and 1 tbsp sunflower oil. Bring 5 cm of water to a hard boil in a steamer and grease a 20 cm tin.

Step 3: Sprinkle 1 ½ tsp eno-style fruit salt over the batter with a teaspoon of water and stir in one direction until it froths and lightens. Pour into the tin immediately.

Step 4: Steam covered over high heat until springy and a knife comes out clean. Cool completely, at least 30 minutes.

Step 5: Crumble the cooled khaman into coarse crumbs with your fingertips into a wide bowl.

Step 6: Heat 3 tbsp sunflower oil over medium heat, crackle 1 tsp black mustard seeds, then add 1 tbsp white sesame seeds, ¼ tsp gluten-free asafoetida (hing), 6 garlic cloves, 3 green chillies and 10 curry leaves and stir until the garlic smells sweet and is just turning golden.

Step 7: Add ¼ cup water and 2 tbsp sugar and simmer until the sugar dissolves, then take off the heat and add 1 tbsp lemon juice.

Step 8: Pour the hot tempering over the crumbs and toss lightly with a fork so it is moist but not wet. Taste for salt and sugar.

Step 9: Pile onto plates and cover with 2 ⅛ oz fine sev (nylon sev), 3 tbsp fresh coriander and 3 tbsp pomegranate seeds just before serving.