This is a really easy lentil dhal. I love the rich creamy texture of the coconut. So satisfying on a cold evening. A real winner served with basmati rice and salad or steamed vegetables.

The most important part of Indian cuisine is cooking the spices in oil before you add any other ingredients. It brings out the flavour. Another tip is chopping the onions finely so they cook evenly. You can add a tiny pinch of salt to the onions to keep them nice and soft.

INGREDIENTS

400g green lentils

2 cans of coconut milk

2 onions (finely chopped)

3 cloves of garlic

3 large tomatoes, chopped

2 tsp garam masala

1 tsp cumin

1.5 tsp paprika

1 tsp mustard seeds

salt/pepper

pinch of chilli flakes

inch of fresh ginger, chopped 

INSTRUCTIONS

• Sauté the oions in olive oil then add garlic and fresh ginger. Sauté another 5 mins
• Add all the dried spices and cook for 5 mins
• Meanwhile soak the lentils in water for 10 mins. Rinse.
• Add tomatoes to saucepan. Now add rinsed lentils and the coconut milk
• Bring to a simmer and cook lentils until soft. About 20 mins.
• if it looks dry add a cup of water.
• Serve with steamed veg and salad