Directions

1. Cook the toor dal with the turmeric and 700ml (about 3 cups) water in a pressure cooker on high for 8 minutes. If you don't have a pressure cooker, use a pot and simmer over medium heat until cooked, around 40 minutes.
2. In a heavy-based pot or Dutch oven, add half the ghee and place on medium heat. Add the cumin seeds, coriander seeds, and cloves. Sauté for 30 seconds.
3. Add the garlic, ginger, and green chillies and cook for 2 minutes.
4. Next, add the onion and cook for 4 minutes or until they are soft.
5. Add the tomatoes and season with salt. Cook with the lid on until the tomatoes are soft, roughly 10 minutes.
6. Add the cooked dal.
7. Add the rest of the dry spices and stir well.
8. Heat a charcoal piece over a flame and place it into a metal bowl. Add the bowl to the centre of the dal pot and pour in 2 tbsp of melted ghee. Put the lid on and leave on the heat for 5 minutes.
9. Remove the bowl with the charcoal and stir through the chopped coriander.
10. In a separate small pot, heat 2 tbsp of ghee. Once hot, add 2 dried chillies and 0.5 tsp coriander powder. Cook for 1 minute before adding 1 tsp of Kashmiri chilli powder.
11. Pour this over the dal and stir through.
12. Serve with rice and naan or roti. Enjoy!