Ghiya-Chironji ki Daal (Spiced Sunflower Seed and Chironji Paste)

Ingredients:

120g sunflower seeds
2 tbsp chironji (charoli) nuts
2 tbsp ghee
1 tsp cumin seeds
3 green cardamom pods, crushed
4 black peppercorns
1 tbsp ginger, finely chopped
2 green chillies, split lengthways
1 tbsp ground coriander seeds
2 tsp salt
1/2 tsp hot chilli powder
2 tbsp yoghurt
coriander leaves, to garnish

Method:

Place the sunflower seeds in a bowl, cover with water and set aside to soak for 2 hours.

After this time, drain the sunflower seeds, rub them to remove the husks (discard these). Combine half the sunflower seeds and chironji seeds in a blender and grind to a paste (add water as needed).

Heat the ghee in a pan, add the cumin seeds, cardamom pods and peppercorns. Fry for about 30 seconds then add the ginger. Fry until the ginger begins to colour then add the yoghurt, a teaspoonful at a time, stirring well to avoid scorching.

When the yoghurt splits and the oil separates add the ground coriander seeds, salt, chilli powder and green chillies. Fry for a few seconds more then add the whole sunflower seeds along with the sunflower seed paste. Pour in enough water to come 2cm above the level of the mixture in the pan then bring to a boil.

Reduce to a simmer and cook for about 10 minutes, or until the sunflower seeds are cooked through. Turn into a serving bowl, garnish with the coriander seeds and serve.