Tarka Dhal

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a heavy-based shallow saucepan (we actually melt half the butter with half the oil.

Step 2

Add the onion and cook over fairly high heat for about 3 minutes, until it is starting to soften and turn very slightly brown around the edges.

Step 3

Add the mustard seeds, cover, and wait until you hear them start to pop.

Step 4

Remove the lid and add the fenugreek, ginger and garlic and give everything a good stir for about 30 seconds.

Step 5

Thoroughly rinse the lentils, then add with the creamed tomatoes and 450 ml/2 cups water to the pan and gently bring to the boil.

Step 6

Simmer, uncovered, for about 15 minutes.

Step 7

Add the lemon juice and coriander/cilantro and cook for about 5-10 minutes over low heat until the dhal begins to reduce and absorb any excess liquid.

Step 8

The dhal should be almost porridge-like in consistency, ie thick enough that you can scoop it up with a paratha!

Step 9

Season with salt and pepper to taste.

Step 10

Meanwhile, in a separate pan, heat the remaining butter and oil, add the garam masala and chilli powder/ground red chile and fry for 30 seconds before drizzling all over the dhal.

Step 11

MY TIP: Add some pep to the chilli-garam masala oil by putting 4 teaspoon dried chilli/red pepper flakes in with 1 teaspoon chilli powder/ground red chile and 1 teaspoon garam masala.