Dhal is a thing of beauty. It's delicious and healthy, and can be eaten at any time of the day as part of a meal, or simply by itself.
Tempering is a technique used in South Asian cooking to add extra flavour: spices and other ingredients, such as chilli, onion and curry leaves, are dry-roasted or fried at the start of cooking, or are cooked separately and added to a dish at the end. The traditional method is to cook the lentils with minimal ingredients and then temper; tempering first, however, is less fuss, and only one pan is needed. For a more luxurious version, temper twice, as we've done for this recipe.