Moong dhal

80ml oil
4 dried Kashmiri chillies
4 bay leaves (see panel)
4 black cardamoms
2tsp cumin seeds
4 cloves garlic, finely chopped
250g onion, diced
500g fresh tomato, chopped and seeded
1kg cooked moong beans
1tbs Kashmiri chilli powder
1tbs cumin powder
Salt
1tsp sugar
100ml ghee

Heat the oil in a large sauteuse. Fry the chillies. When they start to brown, add the bay leaves, cardamoms and cumin (1). Fry until fragrant, then add the garlic. When it starts to change colour, add the onion (2) and cook out until soft. Add the tomato (3) and cook for another six to eight minutes.

Stir the beans into the tomato base (4). Bring to the boil and then turn down the heat to simmer. Stir in the chilli and cumin powders. Season with salt and sugar. Stir in the ghee, taking care to emulsify it with the rest of the sauce.

Although the dhal is cooked at this stage, the flavour of the chilli powder can be a little raw. Leave it to stand either on the side of the stove or in a bain-marie for about 45 minutes before serving, to allow the flavours to mingle and soften.

Cooking times