1tsp ground coriander-cumin powder (see cook’s note)
To serve
40g corn chevda snack mix (from Asian supermarkets)
2tbsp chopped coriander
Method
Bring 750ml water to the boil in a deep pan over a high heat. Add the cumin seeds and salt, and boil for 6 minutes. Turn the heat down to low, add the cornflour to the pan and stircontinuously until the batter thickens. Stir in the yoghurt and mix well to ensure the batter is free of lumps. Add the oil to the mixture, cover the pan and cook over a low heat for 3-4 minutes, then transfer to a serving bowl.
For the seasoning, heat the oil in a medium pan over a medium heat and add the mustard seeds. When they start to crackle, add the curry leaves, asafoetida, chillies and garlic paste. Mix everything and cook for a minute until the garlic turns light brown. Turn the heat off. Add the turmeric, chilli powder and coriander-cumin powder.
Stir well, then pour over the khichu and mix. Garnish with the corn chevda and coriander, then serve hot.
COOK’S NOTE To make coriander-cumin powder, dry-roast coriander and cumin seeds (using a ratio of 3:1) for around 3 minutes, then blend to a smooth powder.
RECIPES AND PHOTOGRAPHS TAKEN FROM THE SPICE COLLECTOR’S COOKBOOK BY VINA THAKKAR PATEL, PHOTOGRAPHY BY JONATHAN LOVEKIN (NOURISH BOOKS, £25).
