Step 1

To make the dal, soak the chana dal for at least 1 hour in cold water. Once soaked, drain through a sieve and rinse under cold running water.

Step 2

Place the dal in a large saucepan with the salt, turmeric and ghee and cover with 1 litre/1¾ pints water. Bring to the boil and cook over a medium heat for 40–45 minutes, or until soft. Skim off any scum that forms on top of the water – this is just starch from the dal.

Step 3

Meanwhile, to make the tarka, heat the oil in a frying pan over a medium heat. Add the cumin seeds and when they start to pop, add the garlic and ginger and cook for 1 minute. Immediately add the onion and cook for 4–5 minutes.

Step 4

Add the tomato and green chillies, season with salt, to taste, and cook for a further 2 minutes. Add the methi and garam masala to the paste, remove from the heat and set aside.

Step 5

Check the dal is cooked – if it is a little dry, stir in up to 200ml/7fl oz freshly boiled water to loosen. Stir in the tadka and cook for a few more minutes. Serve immediately.