Dal mash (daal mash)

Instructions

1. Rinse the lentils several times, then soak them for 2 hours in water.
2. Drain them and cook in 1 litre of water with the turmeric for 45 minutes over medium heat, skimming if needed.
3. Meanwhile, fry the sliced onion in 2 spoonfuls of clarified butter until golden.
4. Add the crushed garlic and ginger, then the grated tomatoes, and cook for 5 minutes.
5. Stir this base into the lentils, mash them lightly to thicken, then season with salt, garam masala and cumin.
6. Make the tadka: heat the remaining butter and fry the sliced garlic and green chilli until golden.
7. Pour the tadka over the dal and serve straight away, with a little crème fraîche if you like.