Tarka Dal

Wash and drain the lentils.

Put the lentils into a medium saucepan and cover with approximately 1 litre of water. Bring to the boil, and then turn the heat to low and simmer, partially covered, for 20 minutes. Skim off any scum that rises to the surface.

Add the turmeric, stir well, and continue cooking for another 20 minutes. Test the softness of the lentils by crushing a few between your finger and thumb. If the lentils crush easily, they’re ready.

Toast the cumin seeds in a dry frying pan over a medium heat and leave to cool. Grind the toasted seeds in a spice grinder or pestle and mortar.

In the same frying pan add oil and fry the onion for 10 minutes over a low heat, until soft and turning brown.

Turn the heat to high and add the garlic and ginger and cook for 1 minute. Add the ground cumin and cook for 30 seconds; then add the chopped tomatoes and red chilli powder and cook for 1 minute.

Add the contents of the frying pan to the lentils.

Squeeze over the lemon juice and season with salt if required. Serve with rice or freshly cooked breads and scatter with coriander leaves.