Dal Masala

1. Wash the lentils with several changes of water and boil with turmeric and water for 25 – 30 minutes. Scum off the excess froth, and keep cooking until they are well cooked. Set aside, keeping the lentils in the water.
2. Heat oil in a pan and crackle cumin seeds, dried bay leaves and whole dried red chillies.
3. Add the chopped onion and cook till light brown and soft. Add ginger, garlic, green chilli (if using) and Patak's Balti Spice Paste. Add a little water and continue cooking the mixture, letting the water evaporate until there is oil separation in the pan. This will prevent the spices getting burnt.
4. Add chopped tomatoes and cook till they are cooked and soft.
5. Add the cooked lentils to this masala. Boil quickly before adding chopped green coriander and butter. Serve hot.

Slow Cooker Method:

1. Rinse your lentils in water three to four times, draining them off completely before setting them aside.
2. Heat 2 tablespoons of oil in a pan. Add the cumin seeds, whole red chillies, and chopped green chilli (optional) and let them crackle.
3. Add the onions, ginger and garlic.
4. Add the contents of the pan (onions, ginger, garlic, cumin seeds and chillies) to the slow cooker.
5. Add all other ingredients: water, turmeric powder, bay leaf, Balti paste and tomatoes.
6. Cook for about 5 hours in the slow cooker, on a high temperature setting.
7. Garnish with coriander and butter, season to taste and serve hot