Feeds 3, maybe 4
2 cups of lentils (I used 1 cup whole red lentils and 1 cup Dal Toor)
1 onion – dices
1/2 a can of dice tomatoes
2 cloves of garlic – thinly sliced
1 tbsp of grated ginger
1/2 tsp of mustard seeds
1 tsp of turmeric
1/2 tsp of chilli powder (adjust to taste depending on how brave you are)
1/2 a tsp of ground cumin
1/2 tsp of garam masala
Olive oil – on hand
Salt and pepper – to taste
Up to 4 cups of water
Begin by rinsing the lentils until the water runs clear(ish). Add your lentils to a pot containing two cups of boiling water. Sprinkle in the turmeric. Leave these to cook while you prepare the rest, keep an eye on the water and add as required. You’ll know your lentils are cooked when you can easily squish them between your fingers and they are tender. (Remember that if you’re using different types of lentils, like me, they will cook at different rates!)
In another pot, heat up about 1 tablespoon of olive olive oil and add the mustard seeds to toast for a few minutes. Add the onion, wait until they have become translucent to stir in the garlic, ginger, chilli powder and ground cumin (don’t limit yourself to these spices though – if you feel like ground coriander – do it! Or a bay leaf – yes! Bit of cinnamon – why not?).
keep this concoction stirring on the heat for a few minutes so the spices get the chance to become nice and aromatic. Then, add the canned tomatoes. Keep this cooking until your lentils are ready (add some water if it needs to be loosened up a little).
Finally, combine lentils and tomato/spice mixture. Stir in the garam masala. Salt and pepper to taste, garnish with fresh herbs (I used coriander) and serve with some sort of carb – naan being the obvious choice!