Sindhi dhal pakwan

Put the dhal, turmeric, a pinch of salt and 1 litre of water in a small pan. Bring to a boil and simmer over a low heat for 50 mins. Turn off the heat and use a masher or the back of a spoon to mash the dhal roughly to form a coarse mixture.

In a heavy-based, lidded pan, heat the ghee and fry the onions over a medium heat for 7 mins to soften. Add the chillies and stir well, then add the tomatoes, cooking for 3-4 mins or until broken down. Add the cumin, coriander powder, chilli powder and garam masala. Fry for 30 seconds then tip in the dhal. Stir and add the tamarind along with salt to taste. Simmer over a low heat for 15 mins with a lid on, stirring a couple of times. Turn off the heat and add the amchoor, if using, and coriander leaves.

Start on the pakwan. Put the flour, cumin, chilli powder, butter and a pinch of salt in a mixing bowl. Mix in 45ml of water a little at a time. Knead to form a smooth, soft dough. Rest the dough in the bowl, covered, for 10 mins. Fill a pan no more than a third full with the vegetable oil and heat to 170C. Divide the dough into four equal portions and roll out each to a 12cm circle. Prick each evenly with a fork – this will ensure the pakwan does not fluff up and will help it get crispy. Deep-fry two at a time for 2-3 mins on each side or until golden brown. Drain on kitchen paper and keep warm, covered in foil, while you make the remaining breads. Serve the dhal in a bowl topped with chopped onions and a few spoonfuls of lemon juice. Enjoy with the crispy pakwan.