Ingredients

Method

Discard the soaking water from the daal, rinse and put into a large saucepan with enough cold water to cover by a finger. Bring to the boil, removing any scum that rises to the surface. Stir and add the turmeric and ginger. Simmer gently, stirring from time to time, ensuring it doesn’t boil over by keeping the lid ajar, for about 1 1/2 hours or until the daal is tender.  During this time you will need to top up the water, this must be hot water. You also need to make sure that the daal does not catch and burn at the base of the pan, particularly towards the end of the cooking period.

Put the oil and butter in a pan and heat until the butter has melted and turned foamy. Put in the cumin seeds, sizzle for a few seconds then add the onions. Fry the onions until golden brown.

Add the garlic and fry it in. Then add the tomatoes and fry on a slightly higher heat until they brown a little, adding the chilli powder last of all.

When the daal is cooked, add the garam masala and the salt, stir then simmer for a few minutes.

Now add the entire contents of the frying pan to the daal in the saucepan and stir well. Serve with any Indian meal.

Reheat in a microwave, thin a little with some water if it has thickened on cooling. This is suited to both rice and any Indian bread.