Garlicky Spiced Lentils (Masala Dhal)

This is one of my all time faves - a delicious Dhal chocka block full of the goodness of lentils. Simple to make, this dhal is a fantastic main meal, and combines delectable spices such as cumin, mustard seeds and turmeric - with coriander, ginger and chillies. The result being steaming hot, utterly comforting dish that I just want to marry.

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 30 mins
Difficulty: Moderate

Spiciness

If you like this recipe try these

Channa Peshawri (Chickpea Masala)

Tadka Dhal

This recipe features

Ingredients

200g yellow and red lentils (or all red)
1/2 tsp ground turmeric
2 tbsp vegetable oil
1/2 tsp black mustard seeds
1 tsp cumin seeds
2cm piece of fresh ginger, grated
2 garlic cloves, chopped
6 fresh or dried curry leaves (Waitrose stock the dried variety)
1 green chilli, deseeded and chopped
1 tsp Patak's Garam Masala Paste
200g can chopped tomatoes
1 tbsp chopped fresh coriander
juice of 1/2 lemon
salt, to taste

Methods

Wash the lentils in several changes of water.
Pour 600ml boiling water into a saucepan. Add the lentils and turmeric. Simmer, partially covered, for 20-25 mins until they have softened and absorbed most of the water. Add more water if necessary. Remove from the heat.
In another saucepan, heat the oil over a medium heat, add the mustard and cumin seeds. When they begin to crackle, add the ginger, garlic, curry leaves and chilli. Fry for 1 minute, then add the Patak's Garam Masala Paste and tomatoes. Fry for a few more minutes, then spoon into the lentils. Season well with salt, to taste.
Bring to the boil, then stir in the coriander and lemon juice. Serve hot.