Step 1

Soak the lentils in plenty of water for at least 12 hours. Drain and rinse well.

Step 2

To cook the lentils, bring the measured water to the boil in a 2.5 litre (4½ pint) saucepan. Add the lentils and half the ginger. When it returns to the boil, stir to ensure nothing is sticking to the bottom of the pan.

Step 3

Boil for 10 minutes, then reduce the heat to very low and simmer for a further 1 hour or so, stirring from time to time.By this time, the lentils should have absorbed all the water and be soft not al dente.

Step 4

Heat the ghee in a 2.5 litre (4½ pint) ovenproof casserole dish. Add the masala and stir-fry for 1 minute or so. Add the garlic, onion paste and the remaining ginger and stir-fry for a further 2 minutes. Mix in the lentils.

Step 5

Add the tomato puree, tinned tomatoes and garam masala to the lentils. Cook for a further 15 minutes, adding a cupcful or two of water as needed so as to retain a pouring consistency.

Step 6

Put the casserole in a preheated oven, 180°C/350°F/gas mark 4, and cook for at least 3 hours. Check the consistency of the mixture every 40 minutes or so – adding water to maintain the pouring consistency.

Step 7

On your fourth check, add the cream, butter and salt and give it a final 20 or so minutes cooking in the oven with the oven switched off.