Brigadiers House Dahl

If you know anything about Indian food in London, then you know about Brigadiers. An institution famous for its barbecue meats and street food but the best way to judge a good Indian restaurant? Try its dahl...

This is based on their recipe and I have to say it's truly magic. For something which seems so basic, the depth of flavour and level of comfort are second to none. Butter for richness, the classic combo of onion, garlic and ginger for warmth and a touch of chilli to wake up the taste buds - this recipe has it all. Perfect for warming you up on colder days, I promise you will love it.

Brigadiers House Dahl

Serves 4

125g channa dal (yellow split lentils) 

125g toor dal (red split lentils) 

2 tsp ground turmeric 

1 tsp sea salt 

4 tsp butter (or ghee)

1 tsp dried chilli flakes

For tempering:

1 tbsp oil 

1 tbsp butter 

2 tsp coriander seeds, crushed in a pestle and mortar

4 garlic cloves, finely chopped 

1 tsp chilli powder 

½ onion, finely chopped 

thumb-sized piece ginger, peeled and finely chopped

1 plum tomato, finely chopped 

2 tsp ground cumin

sea salt

Wash the lentils in plenty of cold water, then drain really well. Tip into a casserole with the turmeric, salt, butter/ghee and enough water to cover (about 1.25 litres). Simmer for 45 minutes to 1 hour or until the lentils are very tender. 

For tempering, heat the oil and butter in a frying pan. Add the coriander seeds and sizzle for 1 minute, then add the garlic and chilli powder and cook for a few minutes. Add the onion and cook for 5 minutes until golden, then add the ginger and tomato and cook until very soft. Tip in the ground cumin with a pinch of salt and cook until thickened. Stir into the lentils and season well. 

Stir the dried chilli flakes into the dahl and then divide between bowls. Enjoy.