Red lentil dal
300g red split lentils, washed and drained
1.5 tbsp cooking oil, coconut oil or ghee
1 litre of water
1 large onion, finely diced
3 cloves garlic, minced or finely chopped
1 tbsp grated fresh ginger (leave the skin on)
1 tomato, chopped or 100ml passat
½ tsp. dried red chilli flakes
1 tbsp curry powder
1 tsp ground coriander
1 tsp ground turmeric
0.5 tsp ground cumin
0.5 tsp ground cinnamon
salt & pepper
In a medium pan, add the oil and then the onion, Soften on a medium heat for 5-8 minutes.
Add the garlic, ginger to the pan and cook for 2-2 minutes.
Add the curry powder, coriander, turmeric, cumin, cinnamon and dried red chilli flakes . Stir for about 30 seconds.
Add the tomato, lentils and 800ml of the water stir until all completely mixed together.
Season generously salt and pepper.
Optional extra: In a frying pan, add 1-2 tablespoons of oil and get very hot. (Take care!)
Add a handful of curry leaves, teaspoon of mustard seeds, caraway seeds and a sliced red chilli. Fry for a couple of minutes and then pour over the dal and stir through before serving.