This is an unassuming but gorgeous dal and one of my favourite lentil dishes of all time. A gentle and soothing marriage of soft lentils and earthy cumin and chillies, tempered by butter, it’s old-fashioned home cooking at its best: nourishing, cheap to make and comforting.
Serves 4 as part of a main course
moong dal 300g
ghee or unsalted butter 4 tbsp
cumin seeds 1½ tsp
banana shallots 3, finely sliced
green finger chillies 2, very thinly sliced
garlic 5 cloves, crushed
ground turmeric ½ tsp
garam masala 1 tsp
salt 1½ tsp (or to taste)
To serve
basmati rice or naan
pickle
yoghurt
Wash the dal until the water runs clear, then drain, place in a deep saucepan and cover with 1½ litres of water. Bring to the boil, turn down the heat, and simmer for 30-40 minutes, until tender.
Meanwhile, put the ghee or butter into a frying pan over a medium heat and, when hot, add the cumin seeds and shallots. Cook for about 5 minutes, then add the green chillies and garlic. Cook for another 5 minutes, or until the shallots start to brown, then add the turmeric and garam masala.
Tip into the dal and stir, then add the salt. You might need to add a little extra hot water to make the dal a bit thinner. Check the seasoning, and serve with plain basmati rice or naan bread, together with some pickle and yoghurt.
From Fresh India by Meera Sodha (Penguin, £20)