A basic recipe for the famed lentil dhal, however, it can be used as a springboard for any variation you can think of.
Wash the lentils under cold running water until the water runs clear, and pick through to discard any grit.
Peel and dice the onion, ginger and garlic. Dice the chilli and chop the tomatoes.
Heat a frying pan and add a splash of sunflower oil. Add the onion along with a pinch of salt. Stir and then add the garlic and the ginger and cook until the onions soften and turn golden brown.
Add the chilli, spices and the chopped tomatoes and cook for a further 5 minutes. Add the lentils to the pan, stir to combine and then add enough water to cover the lentils. Bring to the boil and simmer for 20-30 minutes or until the lentils are cooked.
Bring back to the boil, remove from the heat and then check the seasoning.
«The word dhal is usually translated as lentil, but actually refers to any dried pulse: try different beans in this recipe for varied flavours. Adzuki beans, green or yellow mung beans, and lentils of all colours are used interchangeably.»