Brown dal recipe
 Dal, otherwise known as lentils, cooked gently for sustenance and comfort, is an absolute staple in our home and one of the first dishes I learnt to cook. There are so many variations, but I am sharing with you my easiest, yet still delicious, lentils. 2 x 400g tins brown lentils100g/3½oz hot lime pickle 1 tsp salt 3 bay leaves 1 tsp ground turmeric 2 x 400g tins brown lentils 100g/3½oz hot lime pickle 1 tsp salt 3 bay leaves 1 tsp ground turmeric 100g/3½oz unsalted butter 8 garlic cloves, thinly sliced 1 onion, sliced 6 large dried chillies 2 tsp ground cumin 100g/3½oz unsalted butter 8 garlic cloves, thinly sliced 1 onion, sliced 6 large dried chillies 2 tsp ground cumin large handful finely chopped fresh coriander large handful finely chopped fresh coriander Method For the dal, start by having a large stock pot or pan at the ready. Drain the brown lentils and rinse with cold water in a colander until the water runs clear. Put the lentils in the pan along with 1 litre/1¾ pint cold water, the hot lime pickle, salt, bay leaves and turmeric. Stir together and bring to the boil over a high heat. Reduce the heat and leave to simmer, uncovered, for 40 minutes until the mixture has thickened. Make sure to stir occasionally, adjusting the heat if needed. To make the tarka, put a frying pan over a high heat and add the butter. Once the butter has melted, reduce the heat to medium, add the thinly sliced garlic and fry untill golden.Add the onion and chillies. Cook until the onions are golden-brown and the chillies have plumped up and are crispy looking. Remove the pan from the heat and stir in the ground cumin. Mix well and toss the tarka into the lentils – they should sizzle as it goes in. Mix well and serve with chopped fresh coriander. For the dal, start by having a large stock pot or pan at the ready. Drain the brown lentils and rinse with cold water in a colander until the water runs clear. Put the lentils in the pan along with 1 litre/1¾ pint cold water, the hot lime pickle, salt, bay leaves and turmeric. For the dal, start by having a large stock pot or pan at the ready. Drain the brown lentils and rinse with cold water in a colander until the water runs clear. Put the lentils in the pan along with 1 litre/1¾ pint cold water, the hot lime pickle, salt, bay leaves and turmeric. Stir together and bring to the boil over a high heat. Reduce the heat and leave to simmer, uncovered, for 40 minutes until the mixture has thickened. Make sure to stir occasionally, adjusting the heat if needed. Stir together and bring to the boil over a high heat. Reduce the heat and leave to simmer, uncovered, for 40 minutes until the mixture has thickened. Make sure to stir occasionally, adjusting the heat if needed. To make the tarka, put a frying pan over a high heat and add the butter. Once the butter has melted, reduce the heat to medium, add the thinly sliced garlic and fry untill golden. To make the tarka, put a frying pan over a high heat and add the butter. Once the butter has melted, reduce the heat to medium, add the thinly sliced garlic and fry untill golden. Add the onion and chillies. Cook until the onions are golden-brown and the chillies have plumped up and are crispy looking. Add the onion and chillies. Cook until the onions are golden-brown and the chillies have plumped up and are crispy looking. Remove the pan from the heat and stir in the ground cumin. Mix well and toss the tarka into the lentils – they should sizzle as it goes in. Remove the pan from the heat and stir in the ground cumin. Mix well and toss the tarka into the lentils – they should sizzle as it goes in. Mix well and serve with chopped fresh coriander. Mix well and serve with chopped fresh coriander.