Wash the daal in a large bowl until the water runs clear, then place in a large pan with 1 litre of water
Bring to the boil and immediately reduce to a simmer, removing the foamy starch with a slotted spoon.
Add the asafoetida, 1 tsp garlic, and crumble in the TRS dry red Kashmiri chillies. Place the lid on the pan and simmer for 45 minutes or until the daal has almost become soft but not quite broken down.
Drain and rinse the rosecoco beans and add to the daal. Stir and place the lid back on the pan for a further 10 minutes.
Meanwhile place a frying pan on a medium heat, add the vegetable oil, butter, TRS Indian bay leaf, TRS cassia bark and fry for just 30 seconds.
Add the onions and sea salt to taste and sauté for 5 minutes. Then add the TRS turmeric powder, TRS red chilli flakes, TRS cumin seeds and TRS brown mustard seeds. Continue to cook for a further 5 minutes.
Add the tomatoes, TRS tomato paste, white wine vinegar, 1 tsp garlic, ginger and green chillies continue to cook for a further 10 minutes. Remove from the heat, add to the simmering daal and stir well. Then add the TRS fennel seeds, TRS soaked fenugreek leaves and TRS mango powder.
Stir and simmer without a lid for 10 minutes.
If the lentils are a little thick, add some hot kettle water to loosen them up, then remove from the heat, add the fresh coriander, lime juice and zest.
Serve with warm chapattis.