This delicious dhal is one of those dishes, that is the food equivalent of a warm hug.
I like to serve it with cauliflower rice, toasted cashews and crisp roasted kale.
200g red lentils, washed and drained
1/2 teaspoon ground turmeric
1 1/2 teaspoons sea salt
50g chopped fresh coriander
1/4 - 1/2 teaspoon cayenne pepper (optional)
2 tablespoons olive oil
1 teaspoon whole brown mustard seeds
1 teaspoon whole cumin seeds
1 small onion, peeled and chopped
15 fresh curry leaves
1 teaspoon fresh ginger, peeled and finely grated
4 cloves of garlic , peeled and crushed
Put the lentils and 700 ml of water into a medium saucepan.
Bring to the boil, but do not let it boil over.
Skim off the froth and add the turmeric.
Stir and gently simmer for 40 minutes.
Add the salt, coriander and cayenne if using.
Cover and lower the heat and simmer for a further 10 minutes.
Meanwhile, pour the olive oil into a small frying pan and set over a medium heat.
When warm, put in the mustard and cumin seeds.
Gently fry for a minute then add the onion and the curry leaves.
Stir and fry until the onion starts to brown.
Now add the ginger and garlic.
Fry for a further minute, then empty the contents of the pan into the lentils.
Stir to mix.