Yellow lentils with tempered spices (Dal tadka)

1. Rinse the toor dal and red lentils thoroughly in several changes of water, then cover with the water, add the turmeric and salt and cook for 25-30 minutes until they completely fall apart; whisk until creamy.

2. In a frying pan fry the finely chopped onion in 20 g of ghee for 8 minutes until golden, add the diced tomatoes and cook for 5 minutes until pulpy.

3. Stir the onion and tomato masala into the lentils and cook together for 5 minutes; if too thick, thin with hot water: the dal should be runny but not watery.

4. Just before serving make the tadka: heat the remaining ghee in a small pan until very hot, add the cumin seeds and, when they sizzle, the thinly sliced garlic and dried chillies.

5. When the garlic is golden brown, take off the heat, add the asafoetida and chilli powder and immediately pour the sizzling spiced oil over the lentils.

6. Sprinkle with fresh coriander and serve with rice or chapati.

Tip: Tadka (also called tarka or chhaunk) is one of the basic techniques of Indian cooking: hot fat releases the aroma of the spices. The tadka always comes last; pour it on while sizzling and serve straight away.