Making Dhal

Confusingly, dhal is the name for both this spicy Indian lentil dish and the pulse, of which there are hundreds of different varieties. Here yellow lentils (channa dhal) are used, but any other type can be substituted. For a special touch, top with the traditional tadka; sliced garlic and cayenne fried in ghee.

1. Fry onions and garlic in ghee with garam masala and chilli powder. Add lentils and stir-fry for 1-2 minutes.

   

2. Cover with stock or water and simmer until lentils are tender. Stir often and add more liquid, as necessary.