Lentil dumplings in a light vegetable and pepper broth

Soak half a cup of yellow split peas in water overnight (six to eight hours recommended), or in hot water for two hours if forgotten.

Drain and blend with four to five tablespoons of water, half a teaspoon of salt, a quarter teaspoon of turmeric and a quarter teaspoon of asafoetida to a nearly smooth batter, adding water little by little so it is neither too thick nor runny.

Transfer to a bowl, add a quarter teaspoon of nigella seeds and whisk with the fingers five to six minutes until light and fluffy; do not skip this.

Heat 4 tablespoons of oil, lower to medium, and drop in small dumplings by hand or with two spoons; shallow fry in a single layer, turning to golden brown all round but not too dark, or the gravy cannot soak in.

Boras can be frozen after cooling and added frozen to the gravy over low heat.

Bring about 5 cups of water to a boil with a heaped teaspoon of turmeric and a teaspoon of salt, covered.

Add a heaped teaspoon of grated ginger, then the potato, sweet potato and carrot, cut in large chunks; cover partially and cook 5 minutes on medium.

Add the butternut squash; cover partially on medium 5 to 6 minutes.

Grind about 10 peppercorns and a heaped teaspoon of nigella seeds in a mortar and pestle, not too fine nor too coarse.

Add the eggplant and green beans and cook partially covered until the eggplant starts to get tender, without letting the vegetables fall apart; taste and add salt.

Add whole green chillies, then the zucchini; when it starts to get tender add most of the boras, cover and switch off the heat.

Heat two to three tablespoons of oil in another pot over medium-high, add two teaspoons of panch phoron and let the seeds sizzle without burning, which turns the dish bitter; add two dry red chilies.

Pour in the vegetables and broth, add the ground pepper and nigella and mix very gently; add the remaining boras and switch off immediately so they do not break (better to add all of them at this stage).