Tadka dhal

Method

1. Put the toor dhal into a large lidded saucepan, pour over 1.2 litres cold water, then add the salt and turmeric. Stir well and bring to the boil. Part-cover the pan and simmer for 30-35 minutes on a low heat until the lentils are tender.
2. In another pan, heat the oil on a medium heat, then add the cumin seeds. Once they start to sizzle, add the onion, green chilli and garlic. Cook for about 5 minutes until the onion is light golden brown.
3. Add the chilli powder and chopped coriander, then mix well. Add the cooked lentils and bring to the boil. Serve hot, sprinkled with chopped fresh coriander, with rice and yogurt.