Mallika Basu's Yellow Daal

1. Gather and prepare your ingredients.

2. Place the lentils into a bowl and cover with water. Rinse, and drain. Repeat this process until the water runs clear.

3. Place into a bowl and cover with more water. Add the bicarb and stir to combine. Set aside to soak overnight or for at least 6 hours.

4. Drain. Put into a pan with 720ml cold water. Bring to a boil and keep bubbling for 20 minutes until they start softening, skimming off any foam rising to the surface and discarding. Fill up your kettle and bring it to a boil.

5. Now mix in the turmeric, ginger, 500ml of boiling water, and the squash. Cover, and cook for 10 minutes, until the squash is semi-softened. Lentils catch easily, so uncover several times during cooking to stir.

6. Add the aubergine and green beans. Cook for another 10 minutes, stirring occasionally, until all of the lentils and vegetables are tender. If it starts to dry out, add more water.

7. While the lentils and vegetables cook, start the tadka or tempering. Bring the ghee to heat on medium-high. When it’s hot, add the sugar, and as it caramelizes, add the spices, bay leaf and sliced onion. Sauté the onions for 10 minutes until they take on colour then mix in the cumin and chilli powders.

8. When the lentils and vegetables are cooked, pour over the tempering. Adjust seasoning to taste. Mix the whole lot well before plating up with your favourite rice.