Ingredients

• 80g Split skinned black chickpeas (chana dhal) Yellow/green split peas
• 80g Mung dhal (yellow split mung beans)/ yellow split peas
• 80g Urad dhal (white lentils) / beluga lentils
• 80g Masoor dhal (Red lentils)
• 1 tsp olive oil, plus oil for frying spices
• 1-3 fresh chillies / 2 tsp chilli flakes
• 1 tsp cumin seeds
• ½ tsp brown mustard seeds
• ¼ tsp asafetida
• ¾ tsp turmeric
• 2-4 tsp ground coriander
• ½ tsp ground cumin
• 1 ½ tsp salt
• 30g fresh coriander, finely chopped
• 50g unsalted butter (optional)

Masala paste

• 4-6 green chillies / 4 tsp chilli flakes
• 4-6 cloves garlic
• Pinch of salt

Method

• Mix the dhals together and rinse at least 4 times
• Make the masala by putting all the masala ingredients in a mixer and whizz until it makes a coarse paste
• Put the dhals in the pressure cooker along with 900ml of water and bring up to pressure with the lid on.  Cook for 12 minutes at pressure and then leave to release naturally for ten minutes.
• Stir and check the consistency, adding more water should you want it more liquidy, or cooking further if you want to reduce the quantity of liquid.
• Stir in half the chopped coriander and cook uncovered for 3 minutes. Turn off the heat and stir in the butter (optional) to enrich the dhal if using.  Leave to rest for at least ten minutes

To make the Tadka

• In a separate pan, heat 2 tbsp of oil and add the cumin seeds and mustard seeds.  When the mustard seeds start to pop, add asafetida and chillies.  Then lower the heat, to add the masala paste, turmeric, ground coriander, ground cumin and half the fresh coriander. 
• Cook for 3  minutes, stirring constantly to infuse the spices in the oil,

Combine the tadka into the dhal and serve.  This is best served piping hot with the Cool cucumber and yoghurt dip