LENTIL AND VEGIE DHAL

serves / 4 prep / 15 minutes cook / 45 minutes

1 tbsp olive oil or

macadamia oil

1 red onion,

finely chopped

2 garlic cloves, crushed

2 tsp fresh ginger,

grated

1 tsp turmeric

½ tsp chilli powder 210g (1 cup) split yellow lentils or red lentils, rinsed, drained 3 vine-ripened tomatoes,

coarsely chopped

1 potato, peeled,

coarsely chopped

2 tsp brown mustard seeds 2 sprigs fresh curry leaves 12 (about 30g) pappadums,

microwaved, to serve Lime cheeks, to serve 1

Heat 2 tsp oil in a large saucepan over medium heat. Add the onion. Cook, stirring, for 5 minutes or until softened. Add the garlic, ginger, turmeric and chilli. Cook, stirring, for 1 minute or until aromatic.

2

Add the lentils, tomato, potato and 1L (4 cups) water to the pan. Bring the mixture to the boil. Reduce heat to low and simmer gently for 30-35 minutes or until the lentils are very soft.

3

Heat the remaining

2 tsp oil in a small frying pan over medium heat. Add the mustard seeds and curry sprigs. Cook, stirring, for 30 seconds or until the seeds start to pop. Remove from the heat.

4

Top the dhal with the curry sprigs and spoon over the mustard seeds and any oil in the pan. Serve with pappadums and lime cheeks alongside. RECIPE / Chrissy Freer PHOTOGRAPHY / Jeremy Simons