Farhana's mother's daal

...which I can confirm is truly excellent.

"Daal (feeds 6 as a soup)

Ingredients:
Red lentils
Yellow mung lentils (you can find this in ethnic food aisles or sometimes in whole food shops)
1 large onion chopped
2 large bay leaves
2 cinnamon sticks
1tsp chilli powder
1tsp turmeric
Salt
140g butter
1 whole bulb of garlic chopped
1 medium tomato chopped
Fresh corriander for seasoning

Recipe:
Measure 2 small mugs of red lentils and 1small mug of yellow lentils, mix together and thoroughly wash and drain until the water runs from cloudy to clear

Place washed lentils in a saucepan, fill with boiling water covering about 1.5 inches above the lentils and add the chopped onions

Bring to the boil and remove any froth that comes to the top

Reduce the temperature to simmering and add the bay leaves, cinnamon sticks, chilli powder, turmeric, salt and butter, and mix together

Leave to simmer on a low heat for 45 minutes, covered - do not stir at all during this time

After 45 minutes stir the mixture to make a soft paste

(Optional - water may be added to achieve the desired consistency, and the mixture should be left to simmer for a further 10 minutes)

Stir in the garlic tomato (see below), simmer for 1 minute and then take off the heat

Season with fresh coriander to serve

Garlic tomato:
In a separate pan fry the chopped garlic, and as it browns add the chopped tomato, continuing to fry until the tomato has melted"