INDIAN LENTIL & VEGETABLE STEW

The recipe comes from the Indian state of Odisha, where it is made to feed Hindus on pilgrimage to the local temples. Panch phoron spice blend is made up of equal quantities of cumin seeds, fennel seeds, fenugreek seeds, onion seeds and radhuni, a Bengali spice.

Serves 4

● 50g (1¾oz) split yellow peas

● 50g (1¾oz) split yellow mung dal (from larger supermarkets)

● Sea salt

● 150g (5½oz) shelled peas

● 1 small carrot, peeled and thinly sliced

● 1 small potato, peeled, halved and thinly sliced

● 1 small sweet potato, peeled, halved and thinly sliced

● A handful of green beans, topped, tailed and chopped

● 2.5cm piece of fresh ginger, peeled

● 1tsp ground turmeric

For the tarka (seasoning)

● 1½tbsp sunflower oil

● ¼tsp asafoetida (a pungent spice, from larger supermarkets)

● 1 dried bay leaf

● 1 dried red chilli

● 1tsp cumin seeds

● 1tsp panch phoron spice blend (from Asian stores or online, or to make your own see intro, left)

To garnish

● Red chilli powder, fresh or frozen grated coconut, fresh coriander

Rinse the split yellow peas and split yellow mung dal and soak them individually in enough cold water to cover for 20 minutes. Drain, then transfer to a lidded pan with plenty of water and a pinch of salt. Bring to the boil, skimming the surface. Cover and simmer for 15 minutes, until tender. Add the veg. Grate the ginger in, then add the turmeric. Stir in enough cold water to cover the veg, if necessary. Cover, boil, then reduce the heat and leave to bubble for 7 minutes, or until the veg are tender. Mash some of the pulses and veg against the side of the pan to thicken the stew.

To make the tarka, heat the oil in a frying pan over a high heat. Add the asafoetida and stir until it foams and subsides. Add the bay leaf, chilli, cumin and panch phoron, and stir until the seeds crackle and pop. Pour into the stew. Bring to the boil, taste and adjust the salt, and serve garnished with chilli powder, coconut and chopped coriander.