The warming dhal : Five-spiced tarka dhal with tamarind chutney (pictured above)

Serves 4

To cook your lentils

• 500g chana dhal
• 500g urad lentils
• 400g cooked lentils
• 2 cloves garlic
• 0.5 tsp turmeric
• 2 green chillies
• 0.5 tsp sugar
• 0 lemon
• 0 Salt
• 0 Tamarind chutney

For the tarka

• 2 tbsp olive oil
• 1 onion
• 2 cloves garlic
• 0 2 cm fresh ginger
• 2 green chillies
• 1 tsp mustard seeds
• 0.5 tsp nigella seeds
• 0.5 tsp cumin seeds
• 0.5 tsp fennel seeds
• 0.5 tsp fenugreek seeds
• 1 tomato diced
• 0 Salt

Step 1
Soak 1kg mixed lentils – preferably overnight – then drain and rinse thoroughly with cold water.

Step 2
Boil the mixed lentils in a large stockpot over a low to medium heat for 45 minutes; the water should be about 5cm above the surface of the lentils.

Step 3
Scoop off any residue from the surface, then drain and rinse the lentils in cold water.

Step 4
Decant into a pot and fill with cold water to cover.

Step 5
Cover with a lid, then refrigerate.

Step 6
◀ Cook’s tip: Squeeze the juice of a lemon into the pot of lentils – it will help them stay fresh throughout the week.

Step 7
Boil the cooked lentils in 1 litre of water with the garlic, turmeric, chillies and sugar for 20 minutes, until the lentils have yielded their shape and are looking a bit mushy.

Step 8
Meanwhile, make the tarka.

Step 9
Add the onion and garlic to a hot frying pan over a medium heat, allowing them to brown and crisp at the edges.

Step 10
Add the ginger, chilli and all the seeds, turn up the heat and cook until the seeds jig and hop in the pan.

Step 11
Slide in the tomato.

Step 12
Fry for 3-4 minutes, until the ginger has softened and the tarka has dried a little.

Step 13
Season, take off the heat, cover immediately to retain the spice hit and leave to cool.

Step 14
Add water to the lentils if necessary – it needs to be loose and a little runny.

Step 15
Season well and add the lemon juice.

Step 16
Just before serving, spoon the tarka over the dhal, mix well and swirl through a dash of tamarind chutney.