Quick Punjabi Dal Fry

1. 1

   Wash the lentils well in a sieve with cold running tap until the water runs clear.

2. 2

   Then bring to boil with twice as much cold water, and bubble on medium high for at least 30 minutes until the mixture resembles a thick soup. You'll have to keep adding water to prevent the mixture from drying up too much and burning.

3. 3

   Just remember to add half a cup of hot water at a time only. I always keep a boiled kettle ready when I make dal.

4. 4

   Check for salt at this stage, and add it to your liking. Then make the tadka. Bring the ghee to heat on medium in a small saucepan.

5. 5

   When it's hot, add the pinch of hing and the cumin seeds, and as they sizzle up stir the tadka into the dal.

6. 6

   Ladle into a bowl, sprinkling the garam masala and fresh coriander (if using) on top to serve.

* Per serving · 4 servings · Values may vary.