If you have time, soak the mung beans in plenty of cold water for 4-8 hours, then drain. Soaking is optional, but it shortens the cooking.

Rinse the beans and pick out any small stones. Put them in a pot with 1 litre of cold water, bring to the boil, skim off the foam and simmer, partly covered, for 35-45 minutes (up to 50 if not soaked), until the beans are soft and some have split. Add a splash of hot water if it gets too thick.

At the same time, rinse the rice and put it in a small pot with 500 ml water and a pinch of the salt. Bring to the boil, cover and cook on the lowest heat for 30-35 minutes, until the water is absorbed and the grains are tender. Take it off the heat and leave it covered for 10 minutes.

For the tadka, heat the ghee in a frying pan over medium heat. Add the cumin and fenugreek seeds and fry for 30-60 seconds, until the cumin darkens a shade and smells toasty. Watch the fenugreek: once it turns dark brown it tastes bitter.

Add the onion and cook for 6-8 minutes, until soft and golden. Stir in the garlic and ginger for 1 minute, then the turmeric for a few seconds, then the tomatoes. Cook for 5 minutes, until the tomatoes break down.

Tip the tadka into the dal with the rest of the salt and simmer together for 5 minutes. Off the heat, stir in the lemon juice and most of the herbs. Serve over the rice with the remaining herbs on top.