Jamie Oliver Thali Daal

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Step 1

1. Put a medium saucepan on a high heat with 600ml of cold water and the lentils. Bring to the boil and simmer for 15 minutes, or until the lentils are tender.

Step 2

2. Peel the onion, ginger and garlic, then roughly chop with the chilli.

Step 3

3. Stir the onion mixture into the pan, then add the tomatoes, ground spices, sugar and a good pinch of sea salt. Reduce the heat to low and cook for at least 30 mins with the lid on.

Step 4

4. Finely chop the coriander and stir most of it into the daal. Cook on a low heat for at least another hour.

Step 5

5. To make the vagar, heat 1 tablespoon of oil in a pan over a medium-high heat and add the seeds, chillies and curry leaves. Once it starts to crackle, pour it into the big pot of daal.

Step 6

6. Simmer for another 15 minutes, adding splashes of water if needed, then adjust the seasoning to your taste. Sprinkle over the reserved coriander, to serve.