Lentil Dahl with Spiced Onions....

Serves 4

Ingredients

1 litre water

1 large white British Onion roughly chopped

2.5cm/1 inch piece root ginger, peeled and finely chopped

1 teaspoon turmeric

1 teaspoon cumin seeds, roughly crushed

200g/7oz chopped tomatoes

300g/10oz red lentils

Salt and ground black pepper

Topping

2 tablespoons vegetable oil

2 white onions, thinly sliced

1 clove garlic, finely chopped (optional)

1 teaspoon cumin seeds, roughly crushed

2 teaspoons back onion seeds

One quarter to half teaspoon crushed dried chilli

Pinch turmeric

150g/5oz Natural yoghurt

Small bunch fresh coriander to garnish


Method


1. Pour the water into a medium saucepan, add the chopped onion, ginger, turmeric and cumin seeds then add the tomatoes and bring to the boil.

2. Put the lentils into a sieve, rinse with cold water, drain and then add to the saucepan with plenty of salt and pepper. Bring back to the boil then simmer for about 30 minutes,stirring from time to time until the lentils are soft.

 3. About 10 minutes before you are ready to serve, make the topping by heating the oil in a frying pan, add the onions and fry gently for 5 minutes until softened. Add the garlic, if using, the seeds and spices and fry for 3-4 minutes more, stirring until browned.


4. Spoon the lentils into bowls, top with spoonfuls of yogurt, the onion mixture and torn coriander leaves to garnish. Serve with warmed na’an bread or chapattis.

Credits : British Onions