Mithi Dal (Weekday dal)

Preparation time: 45 minutes
Serves 4
 
175g red lentils
2 medium onions
3 tbsp oil
4 cloves garlic, slit length ways
1 1/2 tsp standard four spices
600ml water
1 tsp salt
knob of butter
2 tbsp Hara Masala

Wash the lentil, rinse them and leave them to soak in fresh water until you are ready to cook them. Chop one onion and set aside. Finely slice and fry other onion in the oil with the garlic until golden. Put two thirds of the fried onions and garlic in a small saucepan to be used later. Continue frying the remaining onion until they are dark brown.

Add the drained lentil, the chopped onion and standard four spices to the onions, then continue to fry, stirring continuously, for 5 minutes. Pour in the water, bring to the boil and simmer for 15 minutes or until the lentils are well broken. Mash with a potato masher or until creamy in consistency. Stir in salt and remove pan from heat.

Melt the knob of butter in the pan with the partially fried onions, heat for one minute and pour over the top of the lentils. Garnish with Hara Masala before serving hot.