Ingredients

1 glass lentils or bean mix

6 glasses of water

Generous amount of salt (to personal taste)

1/2 tsp turmeric

Splash of oil

Big pinch coriander seeds (or small handful)

Big pinch cumin seeds (or about a teaspoon)

Dry chilli

Ghee or other oil (be generous)

Method

Boil the lentils in the water with the turmeric and splash of oil, on a high heat for ten minutes, then cook, covered on low heat for at least 1 hour, preferably three or four.

When liquid is reduced you can taste the dal. It should taste good, if it is bland then you may need more salt, or more cooking.

If the liquid boils down and it gets too thick too early, lower the heat and add some more water.

The mix, in the end should be gloopy.

In a small frying pan, heat the ghee or oil until very hot, take off the heat and add the coriander seeds, return to heat until very hot again (not long), add the cumin seeds and the dried, chopped chilli. Without dithering immediately pour this mix into the pan of dal and put the lid on straight away.

You may get a lot of noise from the pan, this is fine.

Add a little water to the frying pan and heat until boiling, add this to the dal too.

Take the dal off the heat and allow to stand for ten minutes, mix and serve.

[Note that if using a bean mix, rather than dal, you'll either have to pre-soak and pre-cook the beans, or simmer them for up to 8 hours, rather than 1 to 4]

Cooks Comments and Tips

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