Soak the dal in cold water for 30 minutes, then drain. Put the dal and a litre and a half of fresh water in a large saucepan, bring to a simmer on a medium heat and cook for an hour and 20 minutes, stirring occasionally to make sure it doesn’t stick to the bottom of the pan. Once cooked, mash the soft dal slightly and set aside.

Put the ghee in a large nonstick saucepan on a medium heat, add the asafoetida and fry for a few seconds. Stir in the ginger, add the chilli and fry for a minute. Add the tomatoes and cook for four minutes, until they soften and turn mushy. Add the turmeric and chilli powder, fry for a minute, then add the cooked dal, season with salt to taste and simmer, stirring occasionally, for three minutes. Add 200ml water, to loosen the mix, then cover and simmer on a low heat for three to four minutes. Add the garam masala and sugar, garnish with coriander and turn off the heat.

Put the ghee for the tadka in a small pan on a medium heat, then add the cumin and chillies, and fry for a minute. Pour the flavoured oil over the dal, stir and cover the pot so the flavours infuse. Serve warm with rotis.

Put the dal, turmeric, salt and 1.2 litres water in a saucepan and bring to a boil. Turn down to a simmer and cook for 45-50 minutes, until the dal is cooked all the way through. Leave to cool slightly, then, using a hand blender or potato masher, coarsely mash – it shouldn’t be too smooth.

Now for the dhokli. Mix all the ingredients and 100ml water in a large bowl, then knead until the mix comes together into a smooth dough. Cover and set aside to rest for at least 15 minutes.

Meanwhile, in a large, heavy-based saucepan, heat the ghee on a medium heat, add the asafoetida and mustard seeds, and leave to splutter for a few seconds. Add the cumin, fry for 10 seconds, then add the cloves and cinnamon, and fry for a few seconds more. Add the sliced onion and fry for six to seven minutes, until it begins to soften and colour. Stir in the green chillies and half the curry leaves, then add the ginger and fry for 30 seconds, stirring so it doesn’t catch. Add the powdered spices, stir for a few seconds, then add the cooked dal, tamarind paste and jaggery. Add salt to taste, then leave to simmer gently on a low heat for six to seven minutes.

Meanwhile, make the dhokli. Pour two tablespoons of vegetable oil into a bowl – this will make the dhokli easier to roll out. Divide the dough into four equal portions, roll into balls, then roll in the oil to coat. Roll out each ball into a 15cm-diameter circle, then, using a pizza cutter or knife, cut into 2½cm-wide strips.

Add 400ml water to the dal pan, simmer for a minute, then drop in the dhokli strips one at a time, stirring gently so they don’t stick to the pan. Leave to cook for 15 minutes, stirring a few times, then turn off the heat. Ladle into bowls and serve warm topped with fresh coriander, chopped red onion and lemon juice.

Put a small frying pan on a medium heat, add all the spice powder ingredients and toast lightly for three to four minutes, shaking the pan so they colour evenly. Turn off the heat, leave to cool, then grind to a fine powder and set aside.

Put the oil in a large, heavy-based saucepan on a medium heat, add the mustard seeds, curry leaves and asafoetida, and fry for a few seconds. When they start to splutter, add the onion and cook, stirring, for seven to eight minutes, until soft. Stir in the green chillies, then add the tomatoes and cook for six to eight minutes, until they begin to soften. Add the turmeric, moong dal and diced aubergine, and fry, stirring, for a minute, then pour in 550ml water. Season with salt to taste, then cover and simmer on a low heat for 20 minutes.

Stir in the spice powder, until the mix begins to thicken, then add the tamarind paste and coriander, and simmer for five minutes. Serve warm with rice or soft dosas.