Ingredients
Method
1.Pick over chana dhal, transfer to a sieve and rinse under running cold water until the water runs clear. Soak in cold water for 15 minutes. Drain and transfer to a saucepan. Add the water, bring to the boil, lower heat, partially cover with a lid and cook for 25-30 minutes, until just tender. Season with 1 teaspoon salt and leave dhal in the pan.
2.Mix 1/4 teaspoon salt, garam masala and 1/4 teaspoon chilli powder in a small dish. Set aside. Heat ghee in a medium saucepan over medium heat. Add raisins and fry for 1 minute until they puff up and colour. Remove with slotted spoon and transfer to plate. Sprinkle with garam masala mix and set aside. Retain pan.
3.Add garlic, chillies, ginger and cinnamon stick to pan and fry for 2 minutes, stirring often. Stir in remaining chilli powder, cumin seeds and turmeric, fry briefly, then mix in tomato. Cook for 2 minutes more. Stir all of this into the pot of dhal, adding the asafoetida, if using. Bring dhal to a gentle bubble and cook gently for a further 10 minutes.
4.Transfer to a serving bowl, stir in coriander (save some to sprinkle on top, if you wish) and sprinkle with spiced raisins. Serve immediately.
