Nigel Slater's Dhal

1. Rinse the lentils and check for small stones.
2. Place in a pan with the turmeric, a pinch of salt and enough water to cover. Bring to the boil, stirring.
3. Turn down the heat and simmer for 25 minutes (stirring occasionally) or until soft enough to mash. Meanwhile make the spiced butter.
4. Heat the butter in a shallow pan, add the cumin seeds and cook for a few seconds until they turn dark brown.
5. Add the onion and garlic, and cook until both turn a deep, nutty golden brown (about 20 minutes); stir so they do not burn.
6. Add the chillies and cook for a further 3 minutes.
7. When the lentils have absorbed the water, beat them with a wooden spoon to a soft wet puree.
8. Scoop into a warm dish; pour the spiced butter over the top and scatter with coriander.

Tips

• Any colour of lentil works. Toovar dhal, the small yellow one, is the most popular.
• Use less butter if you’d like it less rich.