Dhaba Style Dal

Method

1. Rinse the 50 g of lentils thoroughly under cold water, then place them in a small pot with enough water to cover and simmer over medium heat for approximately 18 minutes until just tender.
2. While the lentils cook, finely chop the 2 medium tomatoes and mince the 3 cloves of garlic and 1 tsp of ginger and set aside.
3. In a separate heavy-bottomed pan, melt the 2 tbsp of butter over medium-high heat, then add the garlic and ginger and temper for 2 minutes until fragrant and lightly golden.
4. Add the chopped tomatoes to the pan and cook for approximately 4 minutes, stirring frequently, until they break down into a thick, cohesive masala base.
5. Stir in the 1 tsp of garam masala and cook for 1 minute to bloom the spice fully into the butter and tomato mixture.
6. Drain the cooked lentils and add them to the masala base, stirring well to combine, then simmer the dal together for 3 minutes until the flavours meld and the consistency thickens.
7. Finish by swirling in a small knob of the remaining butter off the heat to give the dal its characteristic dhaba-style richness before serving.