Catering for vegetarians neednt be a chore with this hearty Indian dhal.
- Rinse lentils under running water. Place in a saucepan with 1.25 litres (5 cups) water, turmeric, asafoetida (if using) and 2 teaspoons sea salt, bring to the boil over medium heat, then simmer for 30 minutes or until thick. (The red lentils will collapse, but the yellow should still hold some of their shape.) Remove from heat and stir in lime juice.
- Heat ghee in a pan over medium heat, add onion and cook for 5 minutes or until soft. Add seeds and cook until they pop. Stir in curry leaves, taking care as they will splutter, and cook for a further 30 seconds. Stir mixture into lentils with coriander and serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set