Dhal with chilli and garam masala mash

For the mash: put the scrubbed potatoes in a saucepan, fill up with boiling water and add a good pinch of salt. Bring to the boil.

After 5 minutes of boiling pour off most of the water, leaving about 3cm of water in the bottom, and continue cooking on a low heat, checking every so often that the water hasn’t evaporated.

minutes after the potatoes have gone in to cook, put the whole garlic cloves into the saucepan; they should be cooked by the time the potatoes are. While the potatoes are cooking, make the dhal.

For the dhal: melt the butter in a saucepan with the oil. Add the onions, garlic, chilli, asafoetida (if using) and a pinch of salt and cook on a low heat until the onions are soft.

Then add the lentils and stir around for a few seconds. Add one-quarter of the water and simmer slowly until the water has reduced and been absorbed into the lentils. Add some more water, cook again and repeat then process until the lentils are cooked and the water has been absorbed into the dhal.

When the potatoes are all cooked, peel the potatoes and mash the potatoes and the garlic together. Add the butter, a little boiling milk, the chilli, garam Masala, chopped coriander and some salt. Check the seasoning and add more milk or spices as required.

To the dhal add the cumin to taste, the turmeric, chopped coriander and another pinch of salt if it needs it.

Serve in a bowl alongside each other. Scatter with coriander leaves juts before serving.