Gujarati Vaal Dhal - made with Split Fava Beans

Method for the Dhal

1. Put the beans in a large heavy-bottomed pan with a lid and cover with cold water.
2. Bring to the boil for 10 minutes then drain, rinse and return to the pan.
3. Cover with about 2 litres of cold water, bring back to the boil and add the garlic, ginger, turmeric and chopped chillies with a pinch of salt.
4. Turn down the heat and put the lid on – leaving space for steam to escape.
5. Simmer the dal very gently, stirring occasionally and checking that it isn’t sticking – add a little more water if required.
6. After 30 to 40 minutes the beans will have broken down and become creamy.
7. Now either add a little boiling water or reduce the dal further to achieve your preferred consistency.
8. Season to taste – be quite bold with the salt and perhaps try a little sugar.
9. Stir in the two whole chillies and simmer for a further 15 minutes.

Method for the Tarka

1. Heat the oil in a frying pan and add the shallots.
2. Stir until golden and beginning to crisp, but don’t allow to burn.
3. Add the dried spices and cook for a couple of minutes until the mustard seeds are popping.

To Serve

1. Stir the spices and shallots (the tarka) and half the chopped coriander into the dal.
2. Garnish with the remaining chopped coriander.