Masoor dal recipe
 Red lentils are a brilliant way to feed your family on a tight budget, and some storecupboard spices add real depth of flavour to this vegan masoor dal. 300g/10½oz masoor dal (split red lentils), rinsed and drained 1 tsp ground turmeric1 tsp garam masala2 tbsp sunflower oil or ghee1 onion, finely sliced15g/½oz piece fresh root ginger, peeled and finely grated2 garlic cloves, finely sliced2 ripe tomatoes, finely chopped1 plump green chilli, split lengthways½ tsp fine sea saltfreshly ground black pepper 300g/10½oz masoor dal (split red lentils), rinsed and drained 1 tsp ground turmeric 1 tsp garam masala 2 tbsp sunflower oil or ghee 1 onion, finely sliced 15g/½oz piece fresh root ginger, peeled and finely grated 2 garlic cloves, finely sliced 2 ripe tomatoes, finely chopped 1 plump green chilli, split lengthways ½ tsp fine sea salt freshly ground black pepper 2 tbsp sunflower oil or ghee½ tsp cumin seeds½ tsp black mustard seeds½ tsp dried chilli flakespinch asafoetida 2 tbsp sunflower oil or ghee ½ tsp cumin seeds ½ tsp black mustard seeds ½ tsp dried chilli flakes pinch asafoetida Method Put the lentils in a large saucepan and add the turmeric, garam masala and 1 litre/1¾ pints cold water. Bring to the boil, then skim off and discard any foam that rises to the surface. Reduce the heat and simmer gently for 20 minutes, stirring occasionally. While the lentils are cooking, heat the sunflower oil or ghee in a large non-stick frying pan and fry the onion over a low heat for 5 minutes until softened, stirring regularly. Turn up the heat and cook for 2 minutes more until pale golden brown, stirring constantly.Reduce the heat, add the ginger and garlic and cook, stirring, for 2 minutes. Add the tomatoes, chilli and salt and cook over a medium heat for 5 minutes, stirring regularly until the tomatoes are very soft.Stir the onion and tomato mixture into the lentils and cook for a further 10–15 minutes, stirring regularly, until the lentils are completely soft. You may need to add a little extra water. Remove from the heat and season with salt and pepper to taste. To make the tadka, heat the oil or ghee in a small non-stick pan over a medium heat and add the cumin seeds, mustard seeds and chilli flakes for just 15 seconds, stirring constantly – don’t let them burn. Remove from the heat, sprinkle over the asafoetida and stir well.Spoon the dal into a warmed serving dish, pour over the tadka and serve. Put the lentils in a large saucepan and add the turmeric, garam masala and 1 litre/1¾ pints cold water. Bring to the boil, then skim off and discard any foam that rises to the surface. Reduce the heat and simmer gently for 20 minutes, stirring occasionally. Put the lentils in a large saucepan and add the turmeric, garam masala and 1 litre/1¾ pints cold water. Bring to the boil, then skim off and discard any foam that rises to the surface. Reduce the heat and simmer gently for 20 minutes, stirring occasionally. While the lentils are cooking, heat the sunflower oil or ghee in a large non-stick frying pan and fry the onion over a low heat for 5 minutes until softened, stirring regularly. Turn up the heat and cook for 2 minutes more until pale golden brown, stirring constantly. While the lentils are cooking, heat the sunflower oil or ghee in a large non-stick frying pan and fry the onion over a low heat for 5 minutes until softened, stirring regularly. Turn up the heat and cook for 2 minutes more until pale golden brown, stirring constantly. Reduce the heat, add the ginger and garlic and cook, stirring, for 2 minutes. Add the tomatoes, chilli and salt and cook over a medium heat for 5 minutes, stirring regularly until the tomatoes are very soft. Reduce the heat, add the ginger and garlic and cook, stirring, for 2 minutes. Add the tomatoes, chilli and salt and cook over a medium heat for 5 minutes, stirring regularly until the tomatoes are very soft. Stir the onion and tomato mixture into the lentils and cook for a further 10–15 minutes, stirring regularly, until the lentils are completely soft. You may need to add a little extra water. Remove from the heat and season with salt and pepper to taste. Stir the onion and tomato mixture into the lentils and cook for a further 10–15 minutes, stirring regularly, until the lentils are completely soft. You may need to add a little extra water. Remove from the heat and season with salt and pepper to taste. To make the tadka, heat the oil or ghee in a small non-stick pan over a medium heat and add the cumin seeds, mustard seeds and chilli flakes for just 15 seconds, stirring constantly – don’t let them burn. Remove from the heat, sprinkle over the asafoetida and stir well. To make the tadka, heat the oil or ghee in a small non-stick pan over a medium heat and add the cumin seeds, mustard seeds and chilli flakes for just 15 seconds, stirring constantly – don’t let them burn. Remove from the heat, sprinkle over the asafoetida and stir well. Spoon the dal into a warmed serving dish, pour over the tadka and serve. Spoon the dal into a warmed serving dish, pour over the tadka and serve.