Red lentil dahl
5 cups red lentils
1 tin coconut milk
1 tsp turmeric
2 tsp cumin seeds
2 tsp coriander seeds
6 cardamon pods
Tiny pinch of asafoetida
1 tsp ground chilli
This is dead simple and my favourite dahl. You could add spinach or curry leaves if that takes your fancy, experiment and make it your own.
Add the lentils, chopped onion, turmeric, a pinch of salt and coconut milk to a pot and add enough water to cover the lentils.
Bring to the boil, turn down the heat and simmer until done. You'll probably need to top up the water level as the lentils swell.
For the healthier version Remove the cardamom from the pods and toast with the cumin, coriander until fragrant add the asafoetida and chilli towards the end.
For the nicer version grind the spices and fry in olive oil.
Add the spice mixture to the dhal along with the fresh coriander, juice of the lemon, pepper and some more salt.
Serve with brown rice and some spicy chutney.