Step 1

Wash the lentils and rinse, historically this step is to remove stones, but most of us don’t have that problem. If you’re using larger, slower cooking lentils, you may like to soak them overnight first to speed up cooking.

Step 3

Put the rice on to cook when appropriate. I prefer to use a rice cooker for this.

Step 5

Chop your onion, garlic and ginger and tomato.

Step 7

Heat oil on high in a large pan.

Step 9

Add your chopped onion, garlic, and ginger, and stir on high heat until the onion is golden.

Step 11

Grind your cumin, turmeric, peppercorns, cardamom, and coriander to make a spice mix.

Step 13

Stir in the spice mix. Turn the heat down to medium (6 out of 10 on our stove), and cook for 2 minutes, stirring often. This step is important, spices must be tempered in oil, always.

Step 15

Pop the mustard seeds in oil in a hot frying pan and add to the mix.

Step 17

Add chopped tomato and butter or ghee (optional). Stir, cover and cook for a couple of minutes.

Step 19

Add the lentils and cook in the oil/butter for 5 minutes. Don’t scrimp on the oil or butter. Be careful they don't stick at this stage.

Step 21

Add water, and boil as per cooking instructions for your chosen lentil.

Step 23

Season with sea salt and white pepper if needed.

Step 25

Wash your coriander leaf and/or green onion. Chop for garnish.

Step 27

When your lentils’ cooking time is up, your dal is ready to serve.

Step 29

Present with the rice, popadums, garnish, vegetables, curd and pickle. The dal should be served in a small soup bowl as above