Red Lentil Dhal

Ingredients

• red split lentils (dry) — 250g
• basmati rice (dry) — 300g
• vegetable oil — 30ml
• onion, finely chopped — 150g
• garlic, minced — 15g
• fresh ginger, grated — 15g
• tinned tomatoes, chopped — 400g
• turmeric powder — 1 tsp
• cumin powder — 1 tbsp
• vegetable stock — 800ml

Method

1. 1

   Rinse the basmati rice under cold water until it runs clear. Place in a medium saucepan with 600ml water, cover, and bring to a boil. Reduce heat to low and simmer for 10 minutes until water is absorbed. Turn off heat and let stand covered for 5 minutes.

2. 2

   While rice cooks, heat the vegetable oil in a large saucepan over medium heat. Add the chopped onion and fry for 5-7 minutes until softened.

3. 3

   Stir in the garlic, ginger, turmeric, and cumin. Cook for 1 minute until fragrant.

4. 4

   Add the red lentils and tinned tomatoes. Stir well to coat the lentils in the spice mixture.

5. 5

   Pour in the vegetable stock. Bring to a boil, then reduce heat and simmer partially covered for 15-20 minutes until the lentils are tender and have thickened into a porridge-like consistency.

6. 6

   Season to taste with salt and pepper before serving the dhal alongside the fluffy basmati rice.