Rinse 500 g cooked lentils; chop 20 g ginger and 15 g garlic, then measure 450 g water, 7 g salt, 5 g cumin and 4 g cayenne.

Ingredients

• 500 gLentils, mature seeds, cooked, boiled, without salt
• 30 gButter, Clarified butter (ghee)
• 20 gGinger root, raw
• 450 gBeverages, water, tap, drinking
• 7 gSalt, table
• 15 gGarlic, raw
• 5 gSpices, cumin seed
• 4 gSpices, pepper, red or cayenne

Method

1. Rinse 500 g cooked lentils; chop 20 g ginger and 15 g garlic, then measure 450 g water, 7 g salt, 5 g cumin and 4 g cayenne.
2. Heat 500 g cooked lentils with 450 g water for 10 minutes at 95 °C and partly mash to a thick dal.
3. Heat ghee to 165 °C, fry cumin and chilli 30 seconds, then garlic and ginger 2 minutes.
4. Stir the hot tadka and all ghee into lentils, salt and simmer 10 minutes.
5. Serve thick dal with all ghee and water retained.