Tarka dal with chapatis recipe
 A delicious spiced lentil dish that costs pennies to make. 175g/6oz mung dal, washed175g/6oz red lentils (masoor dal)2 tsp chopped green bird’s-eye chillies (or to taste)1 tsp ground turmeric2 tsp salt (or to taste)2 tbsp sunflower oil30g/1oz butter2½ tsp cumin seeds5 garlic cloves, finely chopped 3cm/1¼in fresh root ginger, finely grated 1 onion, finely chopped 2 tomatoes, chopped 2 tsp garam masala handful fresh coriander, roughly chopped, to garnish 175g/6oz mung dal, washed 175g/6oz red lentils (masoor dal) 2 tsp chopped green bird’s-eye chillies (or to taste) 1 tsp ground turmeric 2 tsp salt (or to taste) 2 tbsp sunflower oil 30g/1oz butter 2½ tsp cumin seeds 5 garlic cloves, finely chopped 3cm/1¼in fresh root ginger, finely grated 1 onion, finely chopped 2 tomatoes, chopped 2 tsp garam masala handful fresh coriander, roughly chopped, to garnish 275g/9¾oz medium chapati flour, plus extra for dusting1 tsp salt 25g/1oz butter, to serve 275g/9¾oz medium chapati flour, plus extra for dusting 1 tsp salt 25g/1oz butter, to serve Method To make the dal, place both dal in a large saucepan and pour over 1.7 litres/3 pints water. Add the chillies, turmeric and salt and bring to the boil. Reduce the heat and simmer for 10–15 minutes, or until cooked through.Meanwhile, heat the oil and butter in a small saucepan over a medium heat. Add the cumin, garlic, ginger, onion and tomatoes and cook for 12–15 minutes. To make the chapatis, combine the flour with the salt and 100–150ml/3½–5fl oz water to form a dough. Knead well, shape into golf ball-sized balls, and set aside on a lightly floured surface.Heat a tava or griddle pan over a medium heat. Roll out each ball of dough and griddle each chapati for a few minutes on both sides. Spread with a little butter and keep warm until ready to serve.When the dal is cooked, stir in the onion and tomato mixture and the garam masala, bring back to the boil, then remove from the heat. Garnish with coriander before serving with the chapatis. To make the dal, place both dal in a large saucepan and pour over 1.7 litres/3 pints water. Add the chillies, turmeric and salt and bring to the boil. Reduce the heat and simmer for 10–15 minutes, or until cooked through. To make the dal, place both dal in a large saucepan and pour over 1.7 litres/3 pints water. Add the chillies, turmeric and salt and bring to the boil. Reduce the heat and simmer for 10–15 minutes, or until cooked through. Meanwhile, heat the oil and butter in a small saucepan over a medium heat. Add the cumin, garlic, ginger, onion and tomatoes and cook for 12–15 minutes. Meanwhile, heat the oil and butter in a small saucepan over a medium heat. Add the cumin, garlic, ginger, onion and tomatoes and cook for 12–15 minutes. To make the chapatis, combine the flour with the salt and 100–150ml/3½–5fl oz water to form a dough. Knead well, shape into golf ball-sized balls, and set aside on a lightly floured surface. To make the chapatis, combine the flour with the salt and 100–150ml/3½–5fl oz water to form a dough. Knead well, shape into golf ball-sized balls, and set aside on a lightly floured surface. Heat a tava or griddle pan over a medium heat. Roll out each ball of dough and griddle each chapati for a few minutes on both sides. Spread with a little butter and keep warm until ready to serve. Heat a tava or griddle pan over a medium heat. Roll out each ball of dough and griddle each chapati for a few minutes on both sides. Spread with a little butter and keep warm until ready to serve. When the dal is cooked, stir in the onion and tomato mixture and the garam masala, bring back to the boil, then remove from the heat. Garnish with coriander before serving with the chapatis. When the dal is cooked, stir in the onion and tomato mixture and the garam masala, bring back to the boil, then remove from the heat. Garnish with coriander before serving with the chapatis.