Brown dal

1. 1

   For the dal, start by having a large stock pot or pan at the ready. Drain the brown lentils and rinse with cold water in a colander until the water runs clear. Put the lentils in the pan along with 1 litre/1¾ pint cold water, the hot lime pickle, salt, bay leaves and turmeric.

2. 2

   Stir together and bring to the boil over a high heat. Reduce the heat and leave to simmer, uncovered, for 40 minutes until the mixture has thickened. Make sure to stir occasionally, adjusting the heat if needed.

3. 3

   To make the tarka, put a frying pan over a high heat and add the butter. Once the butter has melted, reduce the heat to medium, add the thinly sliced garlic and fry untill golden.

4. 4

   Add the onion and chillies. Cook until the onions are golden-brown and the chillies have plumped up and are crispy looking.

5. 5

   Remove the pan from the heat and stir in the ground cumin. Mix well and toss the tarka into the lentils - they should sizzle as it goes in.

6. 6

   Mix well and serve with chopped fresh coriander.

1 serving ≈ 275 g

Nutrition values are estimates. - means data is unavailable.