This is a really easy lentil dhal. I love the rich, creamy texture the coconut milk gives it — 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 really brings out the flavour. Another tip: chop the onions finely so they cook evenly, and add a tiny pinch of salt to keep them nice and soft.

Ingredients

• 400g green lentils
• 2 cans of coconut milk
• 2 onions, finely chopped
• 3 cloves of garlic
• An inch of fresh ginger, finely chopped
• 3 large tomatoes, chopped
• 2 tsp garam masala
• 1 tsp cumin
• 1½ tsp paprika
• 1 tsp mustard seeds
• Pinch of chilli flakes
• Salt and freshly ground pepper
• Olive oil for frying

Instructions

1. Soak the lentils in cold water for 10 minutes, then rinse and drain.
2. Sauté the onions in olive oil until soft, then add the garlic and fresh ginger. Cook for a further 5 minutes.
3. Add all the dried spices and mustard seeds and cook for 5 minutes, stirring well to coat the onions.
4. Add the chopped tomatoes and stir to combine.
5. Add the rinsed lentils and coconut milk. Stir well and bring to a gentle simmer.
6. Cook for around 20 minutes until the lentils are soft. If it looks dry, add a cup of water.
7. Taste and adjust seasoning. Serve with basmati rice, steamed vegetables, and a fresh salad.

Even better the next day when the spices have had time to deepen. Enjoy!