Red Lentil Dahl

[-pops-]

This is not truly authentic as it uses premixed curry powder but it is very nice, all the same:

One and a half cups of red lentils, picked over to check for stones and soaked in water for a few hours. You can do it without the soaking but the cooking time is much increased. Rinse them well to remove dust etc.

One large onion, finely chopped

One or two (or more) cloves of garlic chopped or crushed

Two rounded tablespoons medium hot curry powder

Half a tin of chopped tomatoes

Some tomato purée (see later)

Garam Masala

Method:

Fry the chopped onion in a little oil until softened and beginning to brown. Add the garlic and the curry powder. Fry gently until the aroma is released then add the chopped tomato and lentils. Cover with water and simmer until the lentils are soft and breaking up. Add tomato purée if the colour is a bit grey and unappetising and the garam masala to suit (one or two teaspoons).

 

The dahl should have a porridge-like consistency but it is a matter of choice how thick you like it. You can make it smoother by giving it a good bash around with a wooden spoon.

 

Serve with naan bread or plain boiled rice and Indian pickles

[andsome]

Sounds very good to me.