Ingredients

Method

Rinse the lentils well and boil with the turmeric and ginger in the saucepan, with double its volume of cold water. Keep the lid ajar so it doesn't boil over. Remove and discard any froth that forms on the surface. Top up with boiling water as necessary. Cook on a low heat till it forms a homogenous thick sauce, stirring occasionally especially towards the end of cooking.

Meanwhile slice the onion finely.

Heat oil till very hot in the small frying pan. Fry mustard seeds till they pop and crackle then immediately slide in the onions. Fry till dark gold.

Peel and slice the garlic, add to onions, fry gently till palest brown, then add the chopped tomato, salt, coriander and chilli powder. Fry till oil separates then add to the now cooked Daal. Stir in well then simmer for 15 minutes.

Reheats well in a microwave, but thickens on cooling; loosen with hot water and check seasoning before serving.