Edwina has been on a mission for a good ten years, to find the perfect dahl. Often it involves chicken stock which isn’t helpful if you’re vegetarian. This one, she can utterly vouch for. If you can, it’s really worth getting both red and yellow lentils, which is more authentic to Rajastani cooking

225g lentils, half red and half yellow

1 medium onion, sliced

1 bay leaf

1 fresh chilli, sliced in half and deseeded

Thumb sized piece of fresh ginger, bashed

1 tspn ground turmeric

1 – 2 tsps salt

Half a teasp dried mustard seeds (optional)

2 tsps cumin seeds - dry fry for 1-2 minutes and then pound in pestle and mortar

2 tsps coriander seeds - dry fry for 1-2 minutes and then pound in pestle and mortar

Chopped fresh coriander leaves

• Soak the lentils for an hour, drain and pick out any stones

• Put the lentils in a pan with the onion, bay leaf, chilli, ginger and turmeric, cover with water and bring to the boil

• Simmer till the lentils are soft (about 30 minutes), and add the salt, cumin and coriander. Take off the heat, and leave to stand for 20 minutes, stirring occasionally. It should be a puree consistency, but not watery

• Remove the chilli and bay leaf. Then serve, sprinkled with a few dry fried mustard seeds (optional) or chopped fresh coriander (not optional!), with Chapatis or steamed or pilaf rice