What to do:
Wash the dal untilthe water runs clear, then drain. Place in a deep saucepan and cover with 1½litres of water. Bring to the boil, turn down the heat, and simmer for 30-40minutes, until tender.
Meanwhile, put the butter into a frying pan over a medium heat and, when hot, add the cumin seeds and echalion shallots. Cook for about 5 minutes, then add the green chillie and garlic. Cook for another 5 minutes, or until the shallots start to brown, then add the turmeric and garam masala.
Pour most of the temper into the dal and stir, adding the salt to taste. Add a little hot water if the daal is too thick. Check the seasoning, then top with the remaining temper.
Serve with plain basmati rice, chapati, pickle and yoghurt.
