Spiced Lentil & Tomato Dal (One Pot)

Put the dal, water and turmeric in a large saucepan over a medium heat. Bring to the boil, then simmer uncovered for 1¼ hours, until the dal is soft, stirring every few minutes to make sure the dal doesn't stick to the bottom of the pan.

Mash lightly with a potato masher, then turn off the heat and set aside.

To make the tadka, heat the oil in a frying pan over a medium heat. Add the cumin seeds, then after a few seconds, add the onions and fry for 8 minutes, stirring well so that they brown evenly. Add the garlic and fry for a further minute, then add the crushed fennel seeds, chilli powder and ground coriander and stir well. Add the tomato and fry for 2 to 3 minutes until soft, then add the ginger and fry for a further 1 minute.

Pour the tadka over the cooked dal. Add enough boiling water to thin out the dal, about 80 to 100ml. Simmer for a couple of minutes to heat through, season to taste and garnish with fresh coriander. Serve warm with roti or rice.