SWEET AND SOUR DHAL

Slow-cooking the lentils gives layers of flavour and texture. Try to use chana dal lentils: they hold their shape well when cooking. Yellow split peas can be used but will go mushy more quickly, so cook for less time.

Preparation 20 minutes, plus soaking Cooking about 2½ hours Serves 6 500G CHANA DAL LENTILS

50G BUTTER

1 ONION, FINELY CHOPPED

1 TSP EACH OF DRIED CHILLI FLAKES AND MUSTARD SEEDS 2 TBSP DRIED CURRY LEAVES

1 TBSP GARAM MASALA

3 GARLIC CLOVES, CRUSHED

3 STAR ANISE

3 TBSP EACH OF TAMARIND PASTE AND DARK MUSCOVADO SUGAR

4 LARGE TOMATOES, ROUGHLY CHOPPED

JUICE 2 LIMES, PLUS EXTRA WEDGES, TO SERVE

FOR THE BOMBAY PUFFED RICE (OPTIONAL)

25G PUFFED RICE

1 TSP GARAM MASALA

2 TBSP TAMARIND PASTE

1 TBSP DARK MUSCOVADO SUGAR

2 TOMATOES, FINELY CHOPPED

JUICE 2 LIMES

HANDFUL OF FRESH CORIANDER, ROUGHLY CHOPPED ½ RED ONION, FINELY CHOPPED

1 In a bowl, rinse the lentils in three changes of water. Pour over enough water to cover, then leave to soak for 30 minutes.

2 In a large casserole, heat the butter and fry the onion for 8-10 minutes. Add the chilli flakes, mustard seeds, curry leaves, garam masala and crushed garlic and heat for 1 minute until the spices release their aroma.

3 Drain the lentils, put into the casserole and add enough water to cover generously (about 1 litre). Add the star anise. Bring up to a simmer, turn down and cover the pan. Cook over a very low heat so it is barely simmering for 2 hours, stirring occasionally. Remove the star anise.

4 Stir in the tamarind paste, sugar, tomatoes and lime juice. Simmer for 15 minutes, or until the tomatoes have broken down. Remove from the heat and stand for 5 minutes.

5 If making the Bombay puffed rice, toast the rice in a large dry frying pan. Remove from the heat and stir in the remaining ingredients. Serve sprinkled on the dhal.