Punjabi Dal is a thick, wholesome version of the ever-popular lentil curry that is bursting with flavour. Popular in the North of India, this is best with a dollop of ghee and scooped into roti parcels with your fingers. On my holidays in Delhi as a child, the rotis would be laced with white butter, which we kids would promptly smear all over our mouths as lip-gloss! In case you’re wondering, I don’t roll out the rotis on battle ravaged days - I’ll always have a pack of ready-made ones in the freezer for those meals. The original recipe was an inspiration from Monica of the Spice Club (http://spicediary.com/2013/10/13/urad-chana-dal-masala-spicy-punjabi-dal/). My version here uses a batch of home made tomato curry sauce as a shortcut. This dal is lovely mopped up with flatbreads. Roti liberally rubbed with butter is best.

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