Indian Dhal

Taken from Charmaine Solomon (she has the most fantastic Asian recipes) this is easy, healthy, comfort food. Great with rice, Indian breads or on its own. Any lentil can be used but red lentils cook quickly and don't need soaking, (if using any other sort soak overnight), I've never tried it with anything other than red lentils. As one reviewer has commented this isn't a spicy Indian dish and therefore makes a great accompaniment / side dish to othe rspicy curries. Also its a great way of introducing children to Indian food (my 4yr loves it) and I'm happy because its full of protein for her.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 250  g red lentils
• 1 1⁄2 tablespoons ghee (or oil)
• 1  large onion, finely sliced
• 2  garlic cloves, finely chopped
• 1  teaspoon fresh ginger, finely grated
• 1⁄2 teaspoon ground turmeric
• 3  cups hot water
• 1  teaspoon salt (to taste)
• 1⁄2 teaspoon garam masala

Directions

1. Wash lentils thoroughly, remove any that float on the surface, drain well.
2. Heat ghee and fry onion, garlic and ginger until onion is golden brown.
3. Add turmeric and stir well.
4. Add drained lentils and fry for a minute or two, then add hot water and bring to a boil, reduce to a simmer.
5. Cover and cook for 15 to 20 minutes or until lentils are half cooked.
6. Add salt and garam masala, mix well and continue cooking until lentils are soft and the consistency dsimilar to porridge.
7. If there is too much liquid leave the lid off the pan to speed evaporation.
8. Serve plain or garnished with sliced onion.