Masala Urad Dal

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1. 1
   Put the urad dal and water into a pan and leave to soak for 2 hours.
2. 2
   Add the salt and turmeric to the dal and bring to the boil. Cover and cook on a low heat for 35–40 minutes, until very soft—there won’t be much liquid left by the time the lentils are done.
3. 3
   In a separate pan, heat the ghee and add the cumin seeds. Once they start to sizzle, add the asafoetida and onion and cook for 10 minutes on a medium heat until deep golden brown. Next, add the ginger, garlic and green chile and cook for another 2 minutes.
4. 4
   Add the chopped tomatoes and cook for 5 minutes, until softened. Throw in the coriander and black pepper and mix well.
5. 5
   Tip the cooked dal into the onion and tomato mixture and serve warm. Do ahead: Store in an airtight container in the fridge for 4–5 days and reheat before serving.