Spicy dhal with yogurt, mint & cucumber

SERVES 6 ! PREP 20 MINS ! 1 HR 10 MINS ! EASY V

250g chana dhal lentils

1 red onion, roughly chopped

5 garlic cloves, peeled

5cm piece ginger, peeled and roughly chopped

1 tbsp vegetable oil

15 curry leaves

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground turmeric

1 tbsp dried fenugreek

5 cloves, whole

2 green cardamom pods pinch chilli flakes

2 green finger chillies, sliced

2 large tomatoes, roughly chopped Bauli Doriano Crispy Crackers with Sea Salt, to serve

FOR THE RAITA

½ cucumber, seeds scooped out, diced 100g Greek yogurt

1 tbsp dried mint fresh mint, to serve fresh coriander, to serve

Wash the lentils in cold water. Once the water runs clear, leave to soak. Blitz the onion, garlic and ginger in a food processor until they form a paste. Heat the oil in a large pan. Add the curry leaves and let sizzle to release their aromas. Add the spices and season. Stir-fry for 2 mins, making sure the mixture doesn’t catch, then add the paste. Fry for 5 mins, until softened.

Drain the lentils and add to the pan. Pour in 750ml of water, add the two green chillies and bring to the boil. Turn down the heat and simmer for 50 mins, adding a little water if it gets too dry. Add the tomatoes and simmer for 10 mins.

To make the raita, combine all the ingredients and sprinkle over the fresh mint and coriander.

Serve the dhal dish with the Bauli Doriano Crispy Crackers with Sea Salt and raita so everyone can help themselves.