Lentil Dahl with Wholemeal Chapattis

Place the lentils in a large saucepan. Cover with 1.2L of cold water.

Bring to the boil then reduce to a simmer. Use a ladle to skim of the foamy scum on the surface of the water. Once you’ve done this, add the turmeric and 1 tbsp of butter to the lentils, stir then continue to simmer.

While the lentils are simmering, take a small frying pan and toast the cumin seeds (no oil needed) gently for a few minutes. Tip the seeds into a small bowl and leave to one side.

Using the same small frying pan, fry the garlic, onion, ginger, chilli and tomatoes in the remaining butter until the mixture starts to dry out.

Once the mix is reasonably dry, add the garam masala, salt and ground coriander. Keep cooking over a medium heat until the onions and garlic start to brown. Remove from heat.

When the lentils are soft, stir them well. The consistency should be porridge like, so add more water if you need to. Then stir in the garam masala spice mix.

Serve with wholemeal chappatis or brown basmati rice.