Ingredients

For the dal

• 2 x 400g tins brown lentils  (or 200g of dry brown lentils, cooked)
• 100g/3½oz hot lime pickle
• 3 bay leaves
• 1 tsp ground turmeric
• 6 large dried chillies

For the tarka

• 50g unsalted butter
• 8 garlic cloves, thinly sliced
• 1 onion, sliced
• 2 tsp ground cumin

To serve

• Seasoning to taste
• large handful finely chopped fresh coriander

Method

• For the dal, start by having a large stock pot or pan at the ready. Drain the brown lentils and rinse with cold water in a colander until the water runs clear. Put the lentils in the pan along with 750ml cold water the hot lime pickle, salt, bay leaves, dried chillis and turmeric.
• Stir together and bring to the boil over a high heat. Reduce the heat and leave to simmer, uncovered, for 40-50 minutes until the mixture has thickened. Make sure to stir occasionally, adjusting the heat if needed.
• To make the tarka, put a frying pan over a high heat and add the butter. Once the butter has melted, reduce the heat to medium, add the thinly sliced garlic and fry until golden.
• Add the onion and cook until the onions are golden-brown and are crispy looking.
• Remove the pan from the heat and stir in the ground cumin. Mix well and toss the tarka into the lentils – they should sizzle as it goes in.
• Mix well and serve with chopped fresh coriander.