Home food, four tiers high.

1 cup toor dal, washed 3 cups water ½ tsp turmeric 1 tsp salt 2 tbsp ghee 1 tsp cumin seeds 3 cloves garlic, sliced 2 dried red chillies A pinch of asafoetida Coriander, to finish

Pressure-cook the dal with water, turmeric and salt for three whistles, or simmer until soft. Whisk it smooth and loosen with hot water until it pours. Heat the ghee until it shimmers and add the cumin. When the cumin darkens, add the garlic, chillies and asafoetida. Pour the sizzling tadka over the dal and cover for a minute. Finish with coriander and serve hot.

4 tbsp coriander seeds 2 tbsp cumin seeds 1 tbsp black peppercorns 8 dried red chillies 6 green cardamoms 2 sticks cinnamon 8 cloves 2 bay leaves 1 tsp fennel seeds

Warm a heavy pan on a low flame. Toast the coriander and cumin until they smell nutty, then tip them out. Toast the rest together for two minutes, stirring all the time. Let everything cool completely on a plate. Grind to a fine powder and sift out any husks. Store in a dry, airtight jar away from the stove.

2 tbsp coconut oil 1 onion, sliced 2 green chillies, slit 1-inch ginger, julienned A sprig of curry leaves 3 cups mixed vegetables, cut small 1 cup thin coconut milk ½ cup thick coconut milk Salt, to taste

Heat the oil and soften the onion, chillies, ginger and curry leaves. Add the vegetables and the thin coconut milk with a little salt. Cover and simmer until the vegetables are just tender. Lower the heat and stir in the thick coconut milk. Warm through without boiling, so it stays silky. Rest for five minutes before serving with rice or appam.