Step 1

Soak the dal in cold water for 30 minutes, then drain.

Step 2

Put the dal and a litre and a half of fresh water in a large saucepan, bring to a simmer on a medium heat and cook for an hour and 20 minutes, stirring occasionally to make sure it doesn’t stick to the bottom of the pan.

Step 3

Once cooked, mash the soft dal slightly and set aside.

Step 4

Put the ghee in a large nonstick saucepan on a medium heat, add the asafoetida and fry for a few seconds.

Step 5

Stir in the ginger, add the chilli and fry for a minute.

Step 6

Add the tomatoes and cook for four minutes, until they soften and turn mushy.

Step 7

Add the turmeric and chilli powder, fry for a minute, then add the cooked dal, season with salt to taste and simmer, stirring occasionally, for three minutes.

Step 8

Add 200ml water, to loosen the mix, then cover and simmer on a low heat for three to four minutes.

Step 9

Add the garam masala and sugar, garnish with coriander and turn off the heat.

Step 10

Put the ghee for the tadka in a small pan on a medium heat, then add the cumin and chillies, and fry for a minute. Pour the flavoured oil over the dal, stir and cover the pot so the flavours infuse.

Step 11

Serve warm with rotis.