Wash the TRS lentils under a cold running tap, then add to a large saucepan with a lid.
Add 1 litre of water and bring to a boil, then reduce to a simmer.
Add a pinch of asafoetida along with 1 tsp of the fresh ginger. Place the lid on the pan and cook for 50 minutes or until the lentils have completely broken down and become quite mushy.
Whilst the lentils are cooking, place the butter and oil in a frying pan on a low heat and allow it to warm. Add the TRS Indian bay leaf, TRS cassia bark, TRS cumin seeds, TRS crushed coriander seeds and TRS black peppercorns, warming them through for 1 minute.
Add the onions and salt to taste. Turn the heat to medium and fry the onions for 2 minutes.
Add the TRS turmeric powder and TRS red chilli flakes. Continue to fry the onions until they are a light golden-brown colour, then add the remaining ginger as well as the garlic and green chillies. Sauté for 2 minutes.
Check that the lentils are cooked, then add the onions to the lentils, stir well and add another 250 ml of hot water. Bring to the boil and reduce to a really low simmer, then place the lid on the pan and cook for a further 60 minutes. In the last 15 minutes, remove the lid, add TRS fenugreek leaves, TRS cloves and TRS black cardamom. Sir well place the lid back on the pan and cook for the last 15 minutes.
Remove from the heat, add the chopped coriander and lemon juice.
Serve with hot chapattis.
Remember to count the cloves and cardamom in and then count them out again before serving.
NB soak the daal overnight for better results.