|1 tsp||ground turmeric|
|1 tbsp||sunflower oil|
|2||small onions, sliced|
|4||cloves of garlic, finely sliced|
|2||green chillies, finely chopped|
|½ tsp||cumin seeds, roasted (see method below)|
|1||black cardamom pod|
|1||small cinnamon stick|
|3||plum tomatoes, skinned and deseeded|
|1 tsp||tomato purée|
|½ tsp||red chilli powder|
|1 small handful||of fresh coriander|
|½ tsp||garam masala|
Wash the urid daal and put it into a pan with 1 litre of water and ½ teaspoon turmeric. Bring to the boil, then reduce to a simmer for 10—15 minutes. Check that the daal is nice and soft but retains a little bit of bite.
To roast the cumin seeds, place them in a small pan and put them over a gentle heat for about 1 - 1½ minutes. They will take on a slightly darker colour. You've got to be very careful here, as if they're roasted too long they will burn and this will produce a bitter taste. When they are ready, take the pan off the heat and allow the cumin to cool.
Heat the oil and butter in a frying pan over a medium heat. Once hot, add the onions, garlic and green chillies and cook for about 3 minutes. Take out a tablespoon of the mixture and set aside for a garnish at the end, then add the cumin seeds, black cardamom and cinnamon stick.
Simmer for a few minutes, then add the tomatoes, tomato purée, salt, the remaining turmeric and chilli powder. Cook for a further 3 minutes, then add to the cooked urid daal and stir well. Add the coriander and garam masala and simmer for a final 2 minutes.
Serve with the reserved onion and garlic garnish, along with chapatis, mint and coriander chutney and salad.