11) In a medium sized saucepan, add the lentils, chopped tomatoes and turmeric, then cover with the cold water and give it a good stir. Cook on a high heat and wait for it to come up to the boil, then reduce the heat to low and cover with a lid. Simmer gently for 16 - 18 minutes, stirring occasionally, adding more water if necessary. After about 5 minutes add in the diced apple and continue to cook until the lentils are tender. Remove the lentils from the heat and set aside once cooked
22) Heat the vegetable oil (or ghee if using) in a separate medium sized saucepan over a high heat until it just starts to smoke, then add the cumin seeds* and cook for 20 - 30 seconds until they are brown and fragrant. Add the hing (also known as asafoetida) and 1 broken stick of cinnamon; 3 cloves; 1 piece of Mace shell. Cook for a further 20 seconds, turn the heat down to low, and add the green chilli & chilli powder. Continue to cook for a further 20 - 30 seconds. * Cumin seeds can be replaced with nigella seeds or mustard seeds
33) Turn the heat up to medium, then take the lentils and ladle them into the pan with the spices, stirring until everything is fully combined. Bring up to the boil and add the sugar, salt and lemon juice, then remove from the heat
44) Add more water to the mixture to loosen if necessary, stirring in the chopped coriander just before serving
5For the garnish: In a separate frying pan heat a little butter and brown sugar, and as it starts to bubble throw in 4 slices of apple with ½ tsp cinnamon powder. Once brown, remove and garnish the dahl with this.