However you spell it – dal, daal, dahl – dal is a thick, spicy stew made from pulses and a staple of Asian diets from India to Sri Lanka. It is delicious served on its own or with boiled rice, chapatis, nan bread or poppadoms. This week's recipe uses black lentils but you can use other pulses such as mung beans or split peas.

Dal makhani

Serves 4

250g green lentils

2l water

20g peeled root ginger, finely chopped

3 garlic cloves

A pinch of salt

1tsp chilli powder

1 tin of chopped plum tomatoes

40g unsalted butter

Half tsp dried fenugreek

4tbsp double cream

4 knobs of butter

2tbsp natural yogurt

Wash the lentils then soak them in warm water for 30 minutes before straining off the water. Now place the lentils in a large, thick-bottomed pan and add the water.

Using a pestle and mortar, crush the ginger and garlic to a paste.

Place the pan of lentils on the stove and bring it to the boil. Next add the salt and the garlic and ginger paste, place a lid on the pan and simmer for 2 hours or until the lentils are very soft.

Next add the chilli powder, tomatoes, butter and fenugreek and simmer for a further 30 minutes, stirring occasionally.

To finish, add the double cream and check the seasoning. Transfer the lentils to a warm serving dish and finish with the knobs of butter and yogurt on top.