What's in Your Cupboard
Ground Turmeric (1/2 tsp)
Ground Cumin (1 tsp)
Asofoetida (A pinch)
Tomato Purée (2 tbsp)
Cooking Oil
Salt (A pinch)
Method
Boil the Base: Drain the beans and place in a large saucepan with the lentils, turmeric, chillies, garlic and ginger. Cover with water by about 5cm and bring to the boil. Allow to boil vigourously for 10 minutes before lowering the heat to a gentle simmer.
Simmer Grains: Check and top up with a little more water as necessary, though the aim is quite a thick dal. Allow about 30 to 40 minutes for the beans to become creamy and soft, and the lentils are beginning to collapse.
Purée: Once the beans and lentils are cooked, purée about a third of them, either with a stick blender or, traditionally, the back of a ladle and plenty of elbow grease.
Sauté Aromatics: Melt the oil, ghee or butter in a pan and fry the spices, adding the onion after a minute or two. Cook the onion over a low heat for about 10 minutes until soft. Next add the garlic, stir for a couple of minutes, add the tomatoes and purée.
Combine: Stir the spicy tomato mix into the dal along with a good pinch of salt.
The Icing on the Cake: The dal is great just served with a dollop of yoghurt. (Just don't call it Dal Makhani!) For full buttery indulgence, stir in the butter, cream and a teaspoon of garam masala. Season, sprinkle with coriander & serve!