Tiscali Lifestyle Food and Drink

½ lb urd lentils
¼ tsp turmeric
1½ tsp salt
Pinch of chilli powder
1 tbsp garam masala
2 in ginger, cut into thin strips
2 oz butter
5 cloves finely chopped garlic
Asafoetida
2 tsp black cumin seeds
2 oz tinned kidney beans

Method

Wash the lentils well in a colander and soak in cold water for eight hours or overnight. Drain.

Put in a heavy pan and heat enough water to cover the lentils by two inches. Bring to the boil and add kidney beans, salt, turmeric and chilli powder. Turn down the heat and let the dal simmer for 30 minutes or so. Remove any scum or foam that rises to the surface. Transfer to a casserole dish and put into a medium hot oven (gas mark 100) and leave for three hours. Check every 20 minutes or so and add more water if needed.

Dal should be of a thick soupy consistency, with very soft lentils which are more or less whole. The tendency among inexperienced cooks is to stop cooking while the dal is still a bit watery. If it takes more than three hours don't worry.

Heat some oil to a very high temperature and add ginger, cumin seeds and asafoetida. Stir thoroughly then add garlic and stir again.

While it is still hot, pour the contents of the frying pan into the dal. This is called a Tarka Urd Dal. Garnish with garam masala and serve with nan or chapatis.

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