Directions
- 1Chop tomatoes.
- 2Chop the onion.
- 3Pop the tomatoes, onion, garlic, ginger, turmeric, chilli powder, lentils, coconut milk, just boiled water and a big pinch of salt into a saucepan.
- 4Mix well and bring to the boil over a medium heat.
- 5Cover, reduce the heat to low and cook, stirring occasionally, for 20 minutes.
- 6Give it a good stir, cover and cook for another 20 minutes until the dal is lovely and thick and tender.
- 7Heat the oil for the temper in a small saucepan over a high heat.
- 8Add the garlic and mustard seeds and mix well.
- 9Sizzle of 40 seconds until fragrant, then add the chilli and curry leaves.
- 10Mix well and sizzle for 20-30 seconds until fragrant.
- 11Pour over the dal. Mix well.
- 12Add the lime juice to the dal.
- 13Mix well and check the seasoning, adding salt to taste.
- 14Serve immediately with rice.
Ingredients
- 300 g tomatoes, finely chopped
- 1 onion, finely chopped
- 4 cloves garlic, crushed
- 1 inch ginger, grated
- 1 tsp turmeric
- 1 tsp chilli powder
- 0.25 tsp ground fenugreek
- 200 g red lentils
- 400 tin coconut milk
- 200 ml just boiled water
- 1 lime
- Rice
- salt
- 3 tbsp neutral oil
- 3 cloves garlic, finely sliced
- 2 tsp mustard seeds
- mild dried red chillies, roughly chopped
- handful curry leaves
Equipment
saucepansmall saucepan
Tips
- Stir occasionally.
- Cook until the dal is lovely and thick and tender.
- Mix well and check the seasoning, adding salt to taste.
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