For 6-8 persons
For cooking the Dal:
300g red lentils (masar dal)
6 hot green chillies
1/2 teaspoon turmeric
1 litre water
1 1/2 tsp coarse salt
For flavouring the Dal
4 tbs usli ghee or light vegetable oil
1 medium sized onion, minced
1 tbs grated or crushed fresh ginger root
3 medium sized tomatoes, finely chopped
For the spice-perfumed butter
2 tbs usli ghee or light vegetable oil
1 tbs panch phoron mix
4 bay leaves
4 dry red chilli pods
2 tsp minced garlic (optional)
1. Pick clean, wash lentils and cook the dal - put the lentils, chillies, turmeric, water and salt in a deep saucepan and bring to a boil. Stir often to make sure they do not lump together. Cook over medium heat, partially covered, for 40 minutes (25 minutes for red lentils and mung beans). Cover, reduce heat and continue cooking for an additional 20-25 minutes (10 for red and mung) or until soft.
2. While the lentils are cooking, heat the ghee in a large frying pan over medium-high heat. When it is hot, add the onion and fry, stirring constantly, until golden brown (about 10 minutes). Add the ginger and tomatoes and continue frying until the tomatoes are cooked and the contents reduce to a thick pulp (about 8 minutes). Stir constantly to prevent sticking and browning.
3. Blend the fried onion-tomato paste and salt to taste with the dal, continue cooking for an additional 10-15 minutes or until the flavours have blended in. Keep the dal on a low simmer whilst you make the spice-perfumed butter.
4. Measure out the spices and place them right next to the stove in separate piles. Heat the ghee in a small frying pan over medium-high heat. When it is hot, add the panch phoron. When the mustard seeds are spattering and the cumin turns a little darker (about 15 seconds), add the the bay leaves and chilli pods. Continue frying until the chilli turns dark (15-20 seconds), turning and tossing them. Turn off the heat, add the garlic and let the mixture fry, sizzling for 25 seconds or until it looks light golden. Pour the entire contents of the pan over the dal, mix well and serve.