For the Dal: 500g 1tsp 1/2tsp 1/2tsp A pinch For the Spice: 3tbsp 1tsp 1tsp 1tsp

A pinch A splash A sprinkling

Chana Dal (Dried) Ginger (Grated) Turmeric (Ground) Garam Masala Salt

Ghee Garlic (Crushed) Black Mustard Seeds Chilli Powder Asafoetida (Ground) Cream Coriander (Chopped)

For the Dal: - Wash the chana dal until the water is clear - Add to a large pot with three times as much water as dal - Place over a medium heat and bring to a rapid boil for 10 mins - Add the ghee, ginger and turmeric then simmer for 30 mins, stirring occasionally - Add the garam masala and salt then stir well to mix - Remove from the heat For the Spice: - In a separate pan, melt the ghee until hot - Add the garlic and mustard seeds then fry for a minute - Add the chilli powder and asafoetida, mix well then immediately add to the dal - Pour the cream into the empty spice pan to absorb the flavours - Pour the cream into the dal and stir - Sprinkle with chopped coriander and serve with chipati, roti or naan