Vegetable moong dal

Dry-roast the moong dal on medium-low heat, stirring constantly, until pale with a slight golden tinge; do not let it brown or it will not soften.

Take off the heat and rinse just a little, not too much.

Put the dal back in the pressure cooker with a few small potatoes, about half a teaspoon of turmeric and two cups of hot water.

Bring to full pressure on high, then pressure cook on low for 6 to 7 minutes; release the pressure naturally.

Heat a tablespoon of oil and a teaspoon of ghee in a pan over medium-high; lower to low and add the bay leaf, seeded dry red chilli and a teaspoon of cumin seeds; stir a second.

Add the sweet potato, carrots and green beans (fresh peas now if using); stir on high about five to six minutes.

Add about a teaspoon of salt and half a teaspoon of turmeric and a splash of water; cover and cook on medium-low until the vegetables are soft.

Add about a teaspoon of finely grated ginger and fry with the vegetables about two minutes; add jalapenos.

Add the cooked dal and a cup of water rinsed out of the pressure cooker; more for soupy, less for thick.

Add chopped spinach, frozen green peas and tomatoes; cover and simmer on medium-low 3 minutes.

Dry-roast a teaspoon of cumin seeds in a pan on low until fragrant, before they darken and turn bitter; transfer to a plate and grind to a fine powder.

Taste and add more salt; finish with the roasted ground cumin. Serve with rice or roti.