Punjabi yoghurt kadhi with rice (Kadhi chawal)

1. In a large bowl whisk the yoghurt with the chickpea flour, turmeric, chilli powder and salt until smooth, then gradually pour in the water.

2. Bring the mixture to the boil in a pan, stirring constantly (this stops it splitting), then simmer over low heat, stirring occasionally, for 25-30 minutes until it thickens to a creamy consistency. Wash the rice, cover with the water and cook covered over low heat for 15 minutes.

3. For the pakoras mix the chickpea flour with the thinly sliced onion, chopped green chilli, salt and enough water to make a thick batter.

4. Heat the oil in a smaller, deep pan and fry tablespoonfuls of the batter for 3-4 minutes until golden brown. Drain on kitchen paper, then add the pakoras to the kadhi and simmer together for 5 minutes so they soak up the sauce.

5. For the tadka heat the ghee, add the mustard seeds and, when they start to pop, add the cumin seeds, fenugreek seeds, dried chillies, curry leaves and asafoetida. After 20 seconds pour the sizzling spiced ghee over the kadhi.

6. Serve the kadhi with the steaming basmati rice.

Tip: Punjab's Sunday comfort food; the tangy yoghurt and soft pakoras are especially welcome on cooler days. Slightly sour, a few days old yoghurt is best: it gives the dish real character.