Pop a big handful of each in a saucepan, add some stock powder and water. Bring to boil and cook until mushy 20-30 mins, beat in a knob of butter, prepare a taka or add herbs and seasoning to whim. They make a mess when they boil over and stick like hell when they boil dry, so practise to get the right amount of water and don’t day dream. You can add more water as required but you can’t remove it.
For yellow split pea dhal, do not add and salt or taste powder until they have started to go soft.
Taka – dry fry spices until they brown slightly and smell wonderful. Remove from heat add a splash of oil and then a knob of butter, or just use ghee if you can find it.