Ingredients

• 250g red split lentils
• 1 green chilli, punctured
• 1 small onion, chopped finely
• 4/5 cloves garlic, chopped finely
• 2 tbsp vegetable oil

Spices

• Whole: 1 dried bay leaf
• Ground: 1/2 level tsp turmeric, 1 level tsp cumin, 1 tsp salt

Method

1. Wash the lentils well in at least 3 changes of cold water. Pick out any wizened lentils or little stones.
2. Add 500ml of plain cold water to the washed lentils in a large saucepan. Don't add anything else! Put on high heat and bring to the boil.
3. Wait for the water to boil — a whitish scum will rise to the surface. Once it has risen, take the pan off the heat and remove the scum with a spoon.
4. Put the lentils back on medium heat until simmering nicely. Wait patiently, about 20 minutes, until the lentils are cooked through and very soft and squidgy.
5. Stir the lentils briskly (a hand whisk gives a smoother texture, or a wooden spoon works fine). Add the spice mix, bay leaf, and green chilli. Let the dhal continue to simmer gently — if it's too thick and starts catching on the bottom, add more water from a recently boiled kettle.
6. Meanwhile, in a separate frying pan, add the oil, onions, and garlic and fry on high heat (this is called "tempering"). When nicely browned, pour the whole lot including oil into the dhal and stir to mix.