Name: Brigadier house dahl
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 125g channa dal (yellow split lentils); 125g toor dal (red split lentils); 2 tsp ground turmeric; 1 tsp sea salt; 4 tsp ghee; 4 whole dried red chillies; ½ a small bunch coriander, finely chopped; ½ a thumb-sized piece ginger, shredded; 1 tbsp vegetable oil; 1 tbsp butter; 2 tsp cumin seeds; finely chopped to make 4 tsp garlic; 1 tsp asafoetida powder; 1 tsp chilli powder; ½ onion, finely chopped; 1 plum tomatoes, chopped; 2 tsp ground coriander; 1 tsp ground turmeric

125g channa dal (yellow split lentils)
125g toor dal (red split lentils)
2 tsp ground turmeric
1 tsp sea salt
4 tsp ghee
4 whole dried red chillies
½ a small bunch coriander
finely chopped
½ a thumb-sized piece ginger
shredded

TEMPERING

1 tbsp vegetable oil
1 tbsp butter
2 tsp cumin seeds
finely chopped to make 4 tsp garlic
1 tsp asafoetida powder
1 tsp chilli powder
½ onion
finely chopped
1 plum tomatoes
chopped
2 tsp ground coriander
1 tsp ground turmeric

Method

step 1
Put the lentils in a large bowl, wash in plenty of cold water, then drain really well. Tip into a casserole with the turmeric, salt, 2 tsp of ghee and enough water to cover (about 1.25 litres). Simmer for 45 minutes-1 hour or until the lentils are very tender.
step 2
For tempering, heat the oil and butter in a frying pan. Add the cumin seeds and sizzle for 1 minute, then add the garlic, asafoetida and chilli and cook for a few minutes. Add the onion and cook for 5 minutes until golden, then add the tomato and cook until very soft. Tip in the ground spices with a pinch of salt and cook until thickened. Stir into the lentils and season well.
step 3
Heat the remaining ghee in a pan and cook the dried chillies until starting to pop. Spoon the dal into bowls, add the coriander and ginger, with the ghee and chillies on top.