Bengali dal

• Thoroughly wash the lentils, drain them, then place them into a pot with 3 cups of of water, the turmeric and salt.
• Bring the lentils gently to the boil, then reduce heat to a low simmer and cook for 15 minutes, stirring occasionally. Remove any foam that appears. If the lentils start to dry out, add a little more water as required. Do not add too much as you do not want a watery dal.

to temper

• Heat the mustard oil in a kadai or wok over medium heat and add the panch phoran. When the seeds start to pop add the onions, jaggery and salt, then mix well.
• Fry the onions for about ten minutes, or until they have softened and taken on a golden colour. The jaggery will help this caramelisation process. Do not overcook the onions – dark brown is too much.
• When the onions have coloured, add the red chilli, and fry for two minutes.
• Check the consistency of the dal and add a little boiling water, if required. Mix gently – or if you prefer a smooth dal, vigorously whisk the dal, adding water as required. Be cautious adding water as you can easily go too far and have a dal that is more like a soup.

to serve

• Add the oil and onion mix and the split red chilli to the dal then mix gently. Check the seasoning and cautiously add salt if required. The dish should have a slightly sweet undertone to contrast the bite from the chilli.
• Turn the dal into a serving bowl and garnish with the coriander.