Ingredients
- 200g toor dal
- 1 tsp turmeric
- 850ml water
- 4 cloves garlic, crushed
- 1 thump size piece of ginger crushed
- 1 long green chilli, crushed
- 4 tbsp ghee
- 1 tsp cumin seeds
- 1 tbsp coriander seeds
- 2 cloves
- 1 red onion, diced
- 4 tomatoes, diced
- 0.5 tsp coriander powder
- 0.25 tsp garam masala
- 0.5 teaspoon Kashmiri chilli powder
- 1 bunch coriander, finely cut
- 1 tbsp Kasoori methi
- Salt to taste
Method
1. Start by cooking the toor dal with the turmeric and 700ml water in a pressure cooker on high for 8 minutes.
2. In a heavy base pot or dutch oven, add 1/2 the ghee and place on medium heat. Add the cumin seeds, coriander seeds and cloves. Saute for 30 seconds.
3. Add the garlic, ginger and green chilli and cook for 2 minutes.
4. Next, add the onions and cook for 4 minutes or until they are soft.
5. Add the tomatoes and season with salt. Cook this with the lid on until the tomatoes are soft, roughly 10 minutes.
6. Now add the cooked dal.
7. Add the rest of the dry spices and stir well.
8. Heat a charcoal over a flame and place it into a metal bowl, add the bowl to the centre of the dal pot and pour in 2 tbsp of melted ghee, put the lid on and leave on the heat for 5 minutes.
9. Remove the bowl with the coal and stir through the last of the coriander.
10. In a separate pan, heat 2 tbsp of ghee and once hot add 1 crushed garlic clove, and 2 dried chillies and cook for 1 minute before adding 1 tsp of Kashmiri chilli powder.
11. Pour this over the dal and stir through.
12. Serve with rice and naan or roti. Enjoy!