Brigadier house dal

1 HOUR 10 MINUTES SERVES 4 | EASY |

channa dal (yellow split lentils) 125g

toor dal (red split lentils) 125g

ground turmeric 2 tsp

sea salt 1 tsp

ghee 4 tsp

whole dried red chillies 4

coriander ½ a small bunch,

finely chopped ginger ½

a thumb-sized piece, shredded

TEMPERING

vegetable oil 1 tbsp

butter 1 tbsp

cumin seeds 2 tsp garlic

finely chopped to make 4 tsp

asafoetida powder 1 tsp chilli

powder 1 tsp

onion ½, finely

chopped plum tomatoes 1,

chopped ground coriander 2 tsp

ground turmeric 1 tsp

• Put the lentils in a large bowl, wash in plenty of cold water, then drain really well. Tip into a casserole with the turmeric, salt, 2 tsp of ghee and enough water to cover (about 1.25 litres). Simmer for 45 minutes1 hour or until the lentils are very tender.

• For tempering, heat the oil and butter in a frying pan. Add the cumin seeds and sizzle for 1 minute, then add the garlic, asafoetida and chilli and cook for a few minutes. Add the onion and cook for 5 minutes until golden, then add the tomato and cook until very soft. Tip in the ground spices with a pinch of salt and cook until thickened. Stir into the lentils and season well.

• Heat the remaining ghee in a pan and cook the dried chillies until starting to pop. Spoon the dal into bowls, add the coriander and ginger, with the ghee and chillies on top.

PER SERVING 335 KCALS | FAT 12.6G SATURATES 5.3G | CARBS 35G | SUGARS 3.4G FIBRE 7.2G | PROTEIN 16.9G | SALT 1.5G