Dalma

Before you start

• Dalma has no onion or garlic at all. The flavour comes from the roasted cumin-chilli powder added at the end, so do not skip that step.
• Cut the vegetables large. They should hold their shape in the finished dish rather than dissolve into the dal.

Method

1. Pressure cook the toor dal with turmeric, the ginger and 3 cups of water for 3 whistles, or simmer covered in a pot for about 35 minutes until completely soft.
2. Add the potato, raw banana, pumpkin and drumstick with a little more hot water and salt. Cook a further 2 whistles, or 12-15 minutes in a pot, until the vegetables are tender but not collapsing.Add the tomato in the last five minutes so it keeps some shape.
3. Meanwhile, dry roast half the cumin seeds and one dried chilli in a small pan over medium heat until the cumin darkens a shade and smells toasty, about 90 seconds. Cool, then grind to a coarse powder.
4. Heat the ghee in a small pan. Add the bay leaf, the remaining cumin seeds and the remaining dried chilli. When the cumin sizzles and turns fragrant, pour the whole tempering into the dal.
5. Stir in the grated coconut and the roasted cumin powder. Simmer 2 minutes so the flavours settle, then taste and adjust salt.

Storage

Keeps 3 days refrigerated. It thickens considerably as it sits; loosen with hot water when reheating. Freezes well for a month, though the vegetables soften.