Soak the daal in pan of cold water for 2 hours. Wash through until water is clear/almost clear.

Cut the onion into thin slices. Chop/grind garlic and ginger into either a paste or a fine corse consistency.

Heat the butter / oil in a pan on a medium heat. Once hot add the onions, garlic and ginger into your chosen fat. Stir and cook until softened and slightly brown. Add the whole chilli’s and cook for a further minute and a half (avoid burning).

Add the salt, turmeric, cumin and mix well.

Add the carrots, potatoes, and cleaned drained daal to the Masala in the pan. Give it a good mix. Add about 100ml water (or enough water that submerged the dry ingredients). Once the water has come to boil, cover the pan with a lid and reduce the heat to simmer the daal. It should be cooked in an hour on simmer. If still watery and you require a thicker consistency then increase the heat with the lid off to reduce the water.