Lentil Dahl

Step 1/4

• 1½ cardamom pods
• 1½ tsp cumin seeds
• 1 tsp coriander seeds

• frying pan
• mortar and pestle

In a frying pan, dry-fry the seeds from the cardamom pods with the cumin and coriander seeds until they start to pop. Take the off the heat and grind the spices in a pestle and mortar.

Step 2/4

• 1 tbsp vegetable oil
• ½ red onion
• 2 cloves garlic
• ½ tbsp ginger

• frying pan

Chop red onion, slice garlic cloves, and peel and chop ginger. In a medium pan or casserole dish, heat the vegetable oil over a medium heat and add the chopped onion. Fry for 10 minutes until the onion is nice and soft, and beginning to turn golden. Add the sliced garlic and the ginger and fry for a further 5 minutes.

Step 3/4

• 1½ tsp salt
• 1 tsp ground turmeric

To the pan, add the ground spices, salt, and turmeric and fry for 2 minutes.

Step 4/4

• 150 g red lentils
• 100 g canned crushed tomatoes
• ¾ l water

Next, add the lentils, tinned tomatoes, and the water (I normally add about 800ml and keep the rest for adding as it simmers). Stir and bring to the boil, then leave to simmer for around 20 minutes. Keep an eye on the pan and make sure the lentils don't stick to the bottom.

Enjoy your meal!