ut your lentils, turmeric, green chilli and a generous pinch or salt in a pot. Next, fill up with water approximately 2-3cm about the surface of the lentils then bring to the boil.

Once the lentils start boiling bring the heat down to a gently simmer. Simmer the lentils for about 45 minutes stirring occasionally and adding a splash more water if need be.

Get a frying pan on medium heat and then add your ghee. Once you ghee is hot add you cumin seeds and mustard seeds then quickly cover the pan with something (suck as a lid or plate) for about 2 minutes. The reason for this is because the seeds pop while being fried.

Next add your onion and garlic and fry off until the onions are wilted down and cooked. A dd the cayenne pepper and cook for a further 30 seconds.

Transfer the mixture from the pan to the dhal, garnish with coriander and serve (this is excellent to serve with poppadoms).