Lentil Dhal
Serves 6-8

Ingredients
100g/3½oz ghee
1 tsp garlic, crushed
1 tsp each fresh chilli and ginger, finely chopped and mixed
2 tsp powdered turmeric
15g/3 tsp garam masala
1 tsp salt
15g/3 tsp ground coriander
2 tbsp fresh coriander, finely chopped
1 star anise
1 cinnamon stick
2 tsp mustard
1 large whole tomato, diced finely
1 medium onion, diced finely
2 sticks celery, diced finely
2L/3½pt water
1kg/2¼lb red lentils, washed well

Method
1. Heat ghee in a large heavy-based saucepan until it begins to simmer.
2. Add garlic, chilli & ginger, all the spices and herbs, mustard, tomato, onion and celery. Fry for about 10 minutes until well blended. The mixture should give off a spicy aroma and the moisture will evaporate.
3. Add the water and bring to the boil (make sure it is really bubbling well). Stir the lentils in quickly & thoroughly. Cook on a low heat for about half an hour, until the lentils are soft, stirring occasionally. If the dhal becomes too thick by the time the lentils are soft, add a little water.