SPICY INDIAN DHAL

 

SPICY INDIAN DHAL

Serves 6

Syn Free

200g red lentils
1 tsp mustard seeds
3 onions, finely chopped
2 tbsp. minced root ginger
3 green chillies, (or to taste) seeded and minced
6 cloves of garlic, crushed
1tbsp ground coriander
1 tbsp. ground cumin
4 tomatoes, chopped

Cook the lentils according to pack instructions, until tender.
Spray a large frying pan well with Frylight, heat and add the mustard seeds. When they begin to pop, add the onions, ginger, chillies and garlic. I always cook the onions in the microwave with a splash of water first, to speed up the softening process.
Saute the onion mixture until the onions and garlic are golden brown.
Add the ground coriander, cumin and chopped tomatoes. Cook, stirring, until the tomatoes are tender.
Add 225ml water and bring to a boil for 5 minutes. Add the cooked lentils, stirring well.
Add salt, to taste, stirring well.
Serve hot.