Step 1

In a large pot cook the lentils in the 6 cups of water for 25-30 minutes.

Step 2

Heat 2 Tbsp ghee in a fry pan; add the cumin seeds, cooking till they pop.

Step 3

Add the asafoetida, when it has dissolved quickly add the garlic and ginger, stirring till cooked out. Be careful not to burn the garlic.

Step 4

Add this mixture to the cooked lentils, along with the turmeric. Simmer till thick.

Step 5

While the dhal is cooking, temper the flavours to add to the dhal.

Step 6

In another pan, heat the remaining ghee (or butter); add the cumin seeds and asafoetida.

Step 7

Next add the onion and chillies, cook until soft and golden, then add the tomato.

Step 8

Add the garam masala, chilli powder and turmeric and cook until the mixture is semi dried.

Step 9

Add the tempering mixture to the dhal and adjust seasoning before serving. Garnish with coriander.