Dal (Indian Lentil Curry)

Step 1: Rinse the lentils and soak them in plenty of water for 1 hour. Drain in a colander.

Step 2: Heat the ghee or oil in a heavy-based saucepan over high heat. Add the green chillies and fry for 1 minute, until they start to blister.

Step 3: Add the onions and fry until softened.

Step 4: Lower the heat to medium and add the garlic, ginger and curry leaves. Cook for 1 minute, until the garlic starts to turn golden.

Step 5: Add the tomatoes and ground cumin. Cook until the tomatoes start to break down and thicken to a paste, about 2 minutes.

Step 6: Add the lentils, water, turmeric and salt. Stir, bring to a simmer, cover and simmer gently for 1 hour. Stir two or three times during the hour.

Step 7: Remove the lid and simmer gently for 30 minutes to thicken, stirring occasionally. The dal is ready when it has a porridge-like consistency, with some lentils intact and others broken down to thicken the sauce.

Step 8: Stir in the garam masala at the end. Adjust the salt if desired.

Step 9: Pour over the tadka, if using, and stir it through.

Step 10: Serve the dal over rice, garnished with a coriander sprig if desired.

Step 11: Heat the ghee in a small pan over medium heat until hot but not smoking.

Step 12: Add the cumin and mustard seeds. Stir until the cumin is slightly golden.

Step 13: Add the chillies and cook for 20 seconds, then add the eschalot and cook until tinged with gold. Do not let the spices burn.

Step 14: Immediately pour the tadka into the dal.