Masoor (Red Lentil) Daal
Ingredients:
225g red lentils
2 tbsp rapeseed oil
12 peppercorns
4 cloves
1 onion, thinly sliced
4 garlic cloves, crushed
6cm ginger, peeled and finely grated
1/2 tsp chilli powder
1/2 tsp ground coriander
1/2 tsp ground turmeric
1 tsp salt
300g can of plum tomatoes
Method:
In a sieve, rinse the lentils until the water runs clear, then drain and put into a deep lidded saucepan. Add 600ml of cold water, bring to the boil over a medium to high heat, then cover with the lid and simmer gently for 10-15 mins without stirring, until cooked.
Meanwhile, put the oil into another deep, lidded saucepan on a medium heat. When it’s hot, add the peppercorns and cloves if using them., Stir-fry for around a minute then add the onion. Cook for 8-10 mins, until golden.
Add the garlic and ginger and stir-fry for a further 4 mins before adding the spices and salt. Stir well, then add the tinned tomatoes,. If they are whole, crush them. Cover, turn down the heat and simmer for around 8 mins.
The tomatoes should be looking darker and more paste like now. Add the lentils using a straining spoon. Cover the pan again with the lid, and cook on a low heat for a further 10 mins.