Ingredients

4oz channa dal
1 teaspoon cumin seeds
2 teaspoons coriander seeds
1 teaspoon fenugreek seeds
3 dried red chillies
1 tablespoon shredded coconut
2 tablespoons ghee or vegetable oil
225g tomatoes, skinned and chopped
½ teaspoon turmeric
1 tablespoon lemon juice
1 teaspoon treacle
1 teaspoon salt
Lemon slices and coriander springs to garnish

Method

Pick over the dal and remove any seeds or dirt. Put into a sieve and wash thoroughly under cold running water. Drain well.
Place the dal in to a pan, cover with 1 pint water and bring to the boil. Cover and simmer for a hour or to tender.
Finely grind the cumin, coriander, fenugreek, chillies and coconut. Heat the ghee in a frying pan, add the spice mixture and fry stirring for 30 seconds, and set aside.
Mash or liquidise the dal and transfer to a large pan, stir in the tomatoes, spices, turmeric, lemon juice, salt and add a further ½ pint water.
Bring to the boil, then lower the heat, cover and simmer for 20 minutes. Taste and adjust the seasoning and turn into a serving dish. Garnish with lemon slices and coriander.