Perfect dal

Serves 4

• 400g mung dal
• 4 cloves garlic
• 0 4 cm piece root ginger
• 1 tbsp turmeric
• 4 small green chillies
• 2 tbsp ghee
• 2 shallots
• 1 tbsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp crushed chilli
• 0 Fresh coriander
• 1
• 2
• 3

Step 1
Wash the dal until the water runs clear, then drain and put in a large pan and cover with 2 litres of cold water.

Step 2
Bring to the boil and skim off any scum that rises to the surface.

Step 3
Add the garlic, ginger, turmeric and chopped chillies to the pan with a pinch of salt, turn down the heat, cover, leaving the lid slightly ajar, and simmer very gently for about 1½ hours, stirring occasionally, until the dal has broken down completely and become creamy.

Step 4
Add boiling water or reduce the dal further to achieve your preferred consistency if necessary, and season to taste – I add about 1 tsp salt – then add the whole chillies and simmer for 15 minutes.

Step 5
Meanwhile, heat the ghee or oil in a frying pan over a medium high heat and add the shallots.

Step 6
Stir until golden and beginning to crisp, then add the dried spices and cook for a couple of minutes until the mustard seeds are beginning to pop.

Step 7
Tip over the dal, stir in, and top with chopped coriander.

Step 8
Serve with plain rice or flatbreads.