Dhal

Method

Rinse the red lentils thoroughly under cold water until the water runs clear, then set aside. Heat the oil in a heavy-bottomed pot and add cumin seeds, allowing them to crackle for 30 seconds. Add finely diced onions and cook until golden brown, approximately 5 minutes. Stir in the minced garlic, ginger, green chillies and turmeric, cooking for 2 minutes until fragrant. Add the rinsed lentils, chopped tomatoes, coriander powder, salt and water, bringing to a boil. Reduce heat and simmer for 20-25 minutes, stirring occasionally, until the lentils are completely soft and have broken down into a creamy consistency. Finish by tempering with dried red chillies fried briefly in a little oil, then pour over the dhal and garnish with fresh coriander leaves.