Yellow lentil dahl

Soaked the lentils in boiling water (remove any lentils that float, and it may also be worthwhile to check for small pebbles).

Meanwhile, in a small pan, heat the oil, and add the mustard seeds and asafoetida. Be careful as the seeds will pop. Add the sliced onion and cook until softened, approx 5 minutes. Add the chilli and garlic. Cook for another minute. Add cumin, garam masala, bay leaves and tomato. Cook for another few minutes.

Drain the lentils discarding the soaking water. Add the drained lentils to the prepared stock together with the ginger and turmeric. Boil for approximately 20 minutes (they should be getting tender), then either put about a cup of the lentils in a blender and return to the pan OR use a stick blender in the pan for 5 or 10 seconds, but leave some texture in the dish.

Add all the spiced onion mixture to the pot of lentils, adjust for seasoning if necessary. A little lemon juice or good vinegar would be nice. Cook for another 15 - 20 minutes.