Rinse the 3 dals until water runs clear. Cover with warm water and soak for 30 minutes.

Drain and add pulses to large saucepan along with black cardamoms, salt, ½ the oil and turmeric.

Bring to boil then simmer for 30 minutes stirring regularly.

After 20 minutes start to make the 'tempered' spice mix aka the tarka...

Heat oil in frying pan and toss in 1 tsp of cumin seeds, 1 tsp of cracked smoked black peppercorns - cook for few seconds until they start to jump!

Add 1 sliced lengthways and deseeded red chilli. Cook for a further minute.

Add in 100 gram of finely sliced red onion with the 2 cloves of garlic (germ removed and grated).

Remove ginger skin and grate and add to pan.

Gently fry for 5 minutes then add 3 tsp of warm water.

Cook for a further 5 minutes until you have a soft fragrant mess.

Then either add this to pot with lentils and cook for another minute or if you want to see the 'tarka' serve on top of the dhal.