Ingredients

• 250g/9oz toor dal (yellow split pigeon peas)
• 2 tbsp vegetable oil
• 4 onions
• chopped
• 1 red chilli
• finely chopped (seeds removed if preferred)
• 4 garlic cloves
• crushed
• ½ tsp ground turmeric
• ½ tsp chilli powder
• 1 tsp ground cumin
• 3 small dried red chillies
• 2 floury potatoes
• peeled and cut into 5mm dice
• 2 tomatoes
• roughly chopped
• 5 tbsp vegetable oil
• 2 garlic cloves
• crushed
• ½ onion
• thinly sliced
• 1 red chilli
• thinly sliced
• 1 tsp panch phoran
• large handful fresh coriander leaves

Directions

• For the dal
• soak the mung dal (ideally overnight) or for a minimum of 4 hours.
• Heat the vegetable oil in a large pan. Add the onions
• chilli and garlic and cook until softened.
• Add the ground spices
• dried chillies and a little water to loosen and stir.
• Add the potatoes and lentils and enough water to almost cover. Simmer for 10–12 minutes..Add the tomatoes and simmer for 10–15 minutes
• until they have softened but not dissolved.
• Meanwhile
• for the topping fry the garlic
• onion and chilli in the oil until caramelised and crispy. Add the five-spice and
• once you hear the spices pop
• take off the heat.
• To serve
• spoon out the dal and garnish it with the crunchy topping. Sprinkle with the coriander.