Dhal

Ingredients:

400g yellow split lentils
2 medium onions chopped
½ tsp ground coriander
1 tsp cumin seeds
4 curry leaves
½ tsp ground garam masala
½ tsp ground turmeric

Serves: 4

2 cloves of garlic
1-2 tsp red chilli powder
½ tin chopped tomatoes (400g)
Handful fresh coriander
1 tbsp olive oil
½ lemon

Preparation

Wash and rinse the lentils.
Finely slice the onions and garlic.
Cover lentils with water in a saucepan, 1 inch above the lentils.
Add turmeric, coriander, garam masala and the curry leaves to the saucepan. Stir and bring to a boil at a
high temperature.
Reduce heat to medium and simmer for 30 minutes or until the lentils are tender. If all the water has evaporated, add more water.
While your lentils are cooking, heat the olive oil in a frying pan on a medium heat. Add the cumin seeds, toast until golden.
Add the garlic and onions to this pan, and fry until golden brown, for about 10 minutes.
Add the chilli powder and tomatoes. You have got yourself a ‘tadka‘ sauce!
Pour your tomato mix, ‘tadka‘, into your lentil saucepan and stir well. If you want your dhal thinner, add more hot water.
(Optional) Garnish with fresh coriander and a squeeze of the lemon.

Use a measuring spoon to add your olive oil.
Eat with rice OR chapattis, not both!
And add a dollop of yoghurt!