RED LENTIL DHAL

This is a really delicious and easy dhal which is great served simply with steamed rice and raita. I also love it cold on toast the next day!

Serves 6

INGREDIENTS

2 tablespoons olive oil
1 red onion, diced
1 tablespoons minced fresh ginger
3 cloves garlic, finely chopped
1 teaspoon turmeric
1 teaspoon ground coriander 
1/2 teaspoon cumin seeds
1/2 teaspoon ground cumin
1/4 teaspoon chilli flakes, plus extra to serve
10 fresh curry leaves
1 cup red lentils, rinsed and drained 
250mls coconut milk
1/2 teaspoon salt 

To serve
2 tablespoons olive oil
1/2 white onion, finely sliced
10 fresh curry leaves
1/2 teaspoon black mustard seeds 
1/2 cucumber, thinly sliced into matchsticks 
1 cup greek yoghurt 
Steamed rice

METHOD

Heat oil over a low heat in a non-stick dutch oven. Add the onion and ginger and fry until soft and onions have become translucent. Add the garlic, spices and curry leaves and fry for 3 minutes or until aromatic. Add the red lentils, coconut milk, salt and 450mls water. Simmer for 25 minutes or until lentils are soft. 

In a small sauté pan, dry fry mustard seeds until they start popping. Remove from heat and place in a bowl along with the cucumber and greek yoghurt. 

Heat oil in a small sauté pan over a high heat. Add the onions and fry until golden and crisp. Use a slotted spoon to remove the onions. Add the curry leaves to the pan and fry until dark green and crisp. 

Serve the dhal on steamed rice and top with crispy onions and curry leaves.