Dal fry

1. Wash the toor dal and soak it in about 3 cups of water for at least an hour (it will roughly double in volume), then drain.
2. Cook the dal with 2½ cups water, salt and turmeric over medium-high heat until soft, about 30 minutes. It should be the consistency of a thick soup.
3. In a frying pan, heat the ghee and add the cumin and mustard seeds. Once they crackle, add the bay leaves, green chilli, ginger and chilli powder and stir for a few seconds.
4. Add the tomatoes, salt and sugar, and cook until the tomatoes are soft and mushy.
5. Stir in the cilantro and garam masala and cook for about a minute.
6. Pour the tempering over the dal, mix well, and cook for another minute.
7. Serve with naan.

Tips from the ZestyPlate Kitchen

• Soak the dal first. It cooks quicker and more evenly, and the result is creamier.
• The tempering, or tadka, is where the real flavour comes from. Let the seeds crackle and the spices bloom in the hot ghee.
• Cook the tomatoes right down until soft before they meet the dal, for a smooth, mellow finish.
• A pinch of sugar pulls the spices and tomato together nicely.