Ingredients
- 2 cups dried red lentils, rinsed well
- 2 large ripe tomatoes, roughly chopped
- 4 cloves garlic, finely chopped
- knob of ginger, grated
- 1 small onion, finely chopped
- 1 tbs oil
- 2 tsp Garam Masala
- 2 tbs mild curry powder (best you can find)
- 4 cups vegetable stock
- Chopped coriander, to garnish.
- 2 tsp panch phoron (see note)
4 Servings
Method
Heat the oil in a pan over a medium heat, and saute the onion until soft. Add the ginger and garlic and cook, stirring, for another minute or two. Add the lentils, chopped tomato, Garam Masala and curry powder and give a good mix before adding the stock and 2 cups of water.
Increase the heat slightly and bring to the boil. Simmer, uncovered, for 15 – 20 minutes (the lentils want to be soft and porridge like, if they are too liquid cook for longer, too stodgy add a bit of water).
Meanwhile, toast the panch phoron in a dry frypan over a high heat for 1-2 minutes, until fragrant.
Ladle the dahl into bowls, and top with the toasted panch phoron and coriander. I also think it is improved with a dollop of natural yoghurt, but I seem to think everything is improved with a dollop of yoghurt.
NOTE: Panch phoron is a mix of whole nigella, fennel, cumin, fenugreek and mustard seeds. You could substitute equal parts nigella and fennel seeds in pinch. Seriously though, make the trek down to the Indian grocer. They have better curry powder, and the walk will be good for you.