Very different to classic Tarka Daal but still very distinctive and spicy. An earthier, smokier flavour – more intense. Delicious with white rice or mopped up with a roti. Have it as a side dish with something else if you like. But don’t skimp on the garlic tarka at the end!

Serves 6

1 mug brown lentils (masoor daal), soaked in hot water overnight

3 mugs of water

6 cloves garlic, finely chopped (plus another 2, finely chopped, for the tarka)

1 heaped tsp coriander powder

1 tsp hot chilli powder

1 level tsp salt

Veg or olive oil

Put the soaked lentils in to a pan. Add the water, the 6 cloves of garlic, chilli powder, coriander powder and salt.

Bring to the boil. Continue to cook, covered, on a medium to high heat, bubbling away vigorously for 45 minutes – until the lentils are soft and the water has gone. If it needs more water, add a bit and keep cooking.

When the daal is ready, put it in a serving bowl. Fry 2 finely chopped cloves of garlic in a tablespoon of oil. When they are golden brown, add them to the top of the daal, without mixing and serve immediately.

Delicious with white rice.