Rajasthani lentils, baked dumplings and sweet crumble (Dal baati churma)

1. For the baati mix the wholewheat flour with the semolina, ajwain, baking powder, salt and melted ghee, then knead with the water into a firm dough. Shape into 12 balls and press a small cross into the top of each with your finger.

2. Bake the balls in the oven at 180 °C for 35-40 minutes, turning a few times, until golden and slightly cracked. Meanwhile, for the dal mix the three kinds of lentils, wash and soak for 30 minutes, then cook with the turmeric, salt and water for 30-35 minutes until tender.

3. For the dal's tadka heat the ghee, add the cumin seeds and asafoetida, then the crushed garlic and grated ginger; after half a minute add the diced tomatoes and chilli powder and cook for 5 minutes. Stir into the dal and cook for 5 more minutes.

4. For the churma break 4 of the baked baati into smaller pieces and grind in a food processor into coarse crumbs. Mix with the grated jaggery and cardamom.

5. Before serving, lightly crack the remaining 8 baati and drizzle with the melted ghee.

6. Put the ghee-soaked baati on a plate (thali) with the hot dal in a bowl and a mound of churma alongside. At the table, break the baati into the dal and sweeten with the churma.

Tip: Rajasthan's festive desert dish: the long-lasting, crunchy baati was once the travel food of warriors, buried in the sand and baked under the embers. Jaggery is made from sugar cane; you can substitute brown cane sugar.