Dhal

200g red lentils or yellow mung lentils ( soak the mung lentils for 3 hours to reduce cooking time. Red lentils do not require soaking)

900ml water

1 tablespoon oil

1tsp cumin seeds

1tsp black mustard seeds

1/4tsp ground turmeric

1 medium finely chopped

4 cloves of garlic finely chopped/ crushed

1 or 2 chopped green chillies or 1/2 tsp dried chilli

4 ripe tomatoes

1/2 to 1 tsp salt to taste

1/2 tsp garam masala (optional)

1 tablespoom chopped fresh coriander

• Rinse the lentils in several changes of water. Strain and add 900ml water.
• Bring to the boil, skimmimg off the foam and simmer until cooked (20 to 30 minutes).
• While the lentils are cooking, fry cumin and mustard seeds for a few seconds in the oil on a medium heat until golden brown.
• Add chopped onion and cook or 5 minutes or until pale golden brown.
• Add garlic, chilli, coriander, turmeric, salt and tomatoes.
• Cook for a minute or two. Add onion spice mixture to pot of cooked lentils and cook for a minute. Add more water if mixture is too thick.
• Just before serving, stir in garam masala and sprinkle with fresh coriander if using.