CLASSIC BLEND OF CREAMY LENTILS WITH CUMIN AND GARLIC, FINISHED WITH LEMON
Put all the lentils in a pan and cover with 500ml cold water.
Bring to the boil.
Remove any white scum and reduce to simmering.
Add the turmeric, tomato and ginger. Simmer until all the water has been absorbed and the lentils are tender.
Ensure the lentils do not catch.
Remove from the heat and add the salt.
Put the olive oil into a frying pan.
Heat and add the cumin seeds, coriander seeds, garlic, chilli and curry leaves. Fry gently for a few minutes.
Add the spices to the lentils and stir well.
Finish with lemon juice and garnish with chopped coriander.
If the dhal thickens too much, just add water and bring back to the boil.