Dhal

Serves 4-6


Ingredients:

200g red lentils
4cm piece fresh ginger, cut into 3 slices
½ tsp ground turmeric
3 tbsp ghee or oil
2 cloves garlic, crushed
1 onion, finely chopped
pinch of asafoetida, optional
1 tsp cumin seeds
1 tsp ground coriander
¼ tsp chilli powder
2 tbsp chopped fresh coriander leaves


Method:

1. Place the lentils and 1 litre of water in a pan, bring to the boil, then reduce the heat to low. Add the ginger and turmeric and simmer, covered, for 1 hour, or until the lentils are tender. Stir every 5 minutes in the last 30 minutes to prevent sticking. Remove the ginger and add salt.
2. Heat the ghee or oil in a frying pan, add the garlic and onion and cook for 3 minutes, or until the onion is golden. Add the asafoetida, cumin seeds, ground coriander and chilli powder and cook for 2 minutes.
3. Add the onion mixture to the lentils and stir gently to combine. Serve sprinkled with the fresh coriander.

Nutrition per serve:
Protein 10g;
Fat 10g;
Carbohydrate 15g;
Dietary Fibre 5g;
Cholesterol 30mg;
765 kj (180 cal)