Oriya dalma (temple-style lentil and vegetable stew)

Serves 4 Starters and mains

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Method

First, cook the dal. Wash the split pigeon peas in a sieve under the cold tap until the water runs clear. Then put into a pan, cover with cold water and leave to soak for at least an hour and up to overnight. When the time is up, rinse the lentils again and then return to the pan with 750ml of cold water. Bring to the boil and allow to cook at a rolling boil. Keep an eye on the bubbling dal while you prepare the vegetables. If you see any foam rising to the surface when you check them, scoop this off with a spoon and dispose of it in the sink.

Let the lentils bubble for 30 minutes, then mix in all the vegetables, turmeric, ginger and salt. Add 500ml of hot water. Stir well and cook for another 30 minutes over a medium heat until the vegetables are soft and the lentils have cooked and incorporated into the liquid. They should be soft when gently squished between your fingers. Remove the dal from the heat while you make the tadka.

Put the ghee into a small frying pan and place over a medium heat. When it’s hot, add the sugar and, as it caramelises, add the Bengali five-spice, bay leaf and whole dried red chillies. As they sizzle up, stir the tadka into the dal. Check for salt, adding more only if you need to.

To finish, dry-roast the cumin seeds in a small pan over a medium heat for 20 seconds, then roughly crush with the chilli flakes in a pestle and mortar. Toast the coconut flakes quickly in the same pan to give it some colour.

Sprinkle the crushed chilli and cumin over the dal along with the coconut and the remaining ghee before serving hot. Mix everything together well before serving.