Serves 6
6-7 tbsp vegetable oil
1 medium onion, finely chopped
1 tbsp garlic and ginger, peeled and grated
2-3 fresh tomatoes, finely chopped
1 tsp chilli powder
1 tsp salt
½ tsp turmeric
1-2 tsp coriander seeds, finely ground
2-3 tbsp fresh fenugreek leaves, finely chopped
250g urid dal
Water (three times the volume of dal)
1 green chilli, halved lengthways
25g butter (optional)
1-2 tbsp fresh coriander, finely chopped
1-2 tsp jeera/cumin seeds, finely ground (optional)
½ tsp black peppercorns, finely ground (optional)
Heat the oil in a lidded pan on medium/high, add the onion and cover until it starts to soften.
Add the garlic, ginger and tomatoes and cook until the ingredients are soft and slightly brown.
Add the spices, stir and cook for a few minutes.
Add the fenugreek and allow to cook over a low to medium heat, stirring occasionally, until it has completely wilted.
Once the sauce has been cooking for approximately 10 minutes, add the dal and stir.
Turn up the heat, add a large splash of the water and stir. When the water has evaporated, add more and stir. Continue to do this for five minutes.
Add the rest of the water and the chilli (and the butter for extra flavour, if you like), bring to the boil and then turn the heat down low. Place the lid on the pan and allow to cook, stirring occasionally. Add more water if it all evaporates.
When the dal is soft with a hint of al dente and the thick consistency of risotto, it is cooked.
Add the fresh coriander and optional spices, and serve with roti, naan or rice.
