INDIAN feast

Moradabadi daal

This daal is from Uttar Pradesh, in the north of India, and is a comforting, gentle accompaniment to more strongly flavoured dishes. The turmeric and ginger give a welcome warming boost.

• 250g moong daal• 700ml water• 1 tsp asafoetida (optional)• 1 tsp ground turmeric• 30g butter• 1 tsp cumin powder• 2 tsp mild chilli powder• 1 medium tomato, chopped and deseeded• 2cm ginger, cut into matchsticks• 2 small green chillies, sliced• Sea salt