Red lentils (get the 1kg bag)

2 medium onions, diced

4-6 cloves of garlic, finely chopped

1 sq inch of fresh ginger, finely chopped

1 tsp chili powder

1 tsp salt

1 heaped tsp coriander/cilantro powder

½ (half) tsp turmeric powder

2 tbsp Tomato purée

(Optional) 1 tsp garlic powder

2-3 tbsp corn, vegetable or sunflower oil

Large handful fresh coriander/cilantro, finely chopped

1 heaped tsp Garam masala

Measure 2 mugs of red lentils into the casserole pan (this is roughly 500g dry).

Wash lentils thoroughly, until starch is gone and water runs clear.

Add 2 mugs cold water, for each mug of lentils to the casserole pan, then

Add the chili powder, salt, coriander powder, tumeric, tomato purée and optional garlic powder to the casserole pan and mix well.

Transfer the pan to a medium/high heat, bring to a boil, then turn down to simmer. Keep watch and stir constantly, to prevent sticking to the bottom of the pan.

After the lentils have simmered for 10 minutes, add the oil to the frying pan on a medium heat, then add the onions, garlic and ginger. Fry until the onions are dark brown and caramelised, this should take 7-10 mins. Add a little more oil if the pan looks like it’s too dry (you’ll add the oil to the lentils too).

The lentils should be fully cooked, once the onions have browned. It should look like a thick lentil soup (don’t worry if you have to cook them a bit longer, or if it’s too thick and you need to add more water). While the pan is still on the heat, add the onions, garlic, ginger and the oil then stir through.

Take the pan off the heat, add the garam masala & fresh coriander, then stir well.

If you have daal with rice, add a couple of green cardamom pods and a half tsp of cumin powder to the rice while cooking