VERY VEGGIE DOUBLE DHAL

Having a good dhal recipe up your sleeve is a great thing and this one is packed full of plants, with lovely spices and veg boosting a double dose of lentils. I like to serve it with a creamy raita and a side salad.

SERVES 4-6 ■ 200g red lentils

■ 2tbsp vegetable or coconut oil

■ 2 medium onions, finely chopped

■ 2 garlic cloves, finely grated or crushed

■ 3-4cm piece of fresh ginger, grated

■ 3cm piece of fresh turmeric, grated, or 1tsp ground

■ 2tsp ground coriander

■ 1tsp ground cumin

■ 2 large carrots, scrubbed and coarsely grated

■ 400g tin peeled plum tomatoes

■ 400g tin Puy, green or brown lentils, or 200g pre-cooked lentils

■ 200g tin coconut milk (optional)

■ Finely grated juice and zest of 1 lime or ½ a lemon, or to taste

■ Sea salt and black pepper

FOR THE RAITA

■ ½ a medium cucumber (about 200g)

■ 2 inner sticks of celery ■ A scrap of garlic (no more than ¼ of a clove)

■ ½tsp cumin or caraway seeds, bashed

■ 200ml whole natural (or plant-based) yoghurt ■ 1-2tbsp mint leaves ■ 1-2tbsp finely chopped parsley

Rinse the red lentils thoroughly and leave to soak in cold water while you start the dhal. Heat the oil in a large saucepan over a medium-low heat. Add the onions and fry for 10 minutes until soft and lightly

caramelised. Stir in the garlic, ginger, turmeric, coriander and cumin and fry gently for a couple of minutes, making sure the garlic doesn’t burn. Tip in the grated carrots and stir to mix with the spices. Now add the tinned tomatoes, crushing them with your hands as they go in and picking out any stalky ends or bits of skin. Bring to a brisk simmer and cook, uncovered, for 10 minutes or so, to reduce and thicken the sauce.

Give the red lentils a final rinse, then add to the pan along with 200ml water. Stir and bring back to a simmer. Cook, uncovered, stirring often, for 20-30 minutes.

Use this time to make the raita. Coarsely grate the cucumber, then squeeze in your hands to remove some of the liquid before placing in a bowl. Add thinly sliced celery. Grate or crush the garlic and mash with a small pinch of salt. Add to the cucumber and celery, along with the spice seeds and yoghurt, and mix well together. Slice the mint into fine ribbons and stir through, along with the parsley.

Check the lentils are completely tender and the dhal is thick, stirring with a whisk towards the end to help break down the lentils. Stir the tinned lentils through the dhal, along with the coconut milk if using.

Let bubble for 5 minutes then turn off the heat and stir in lime or lemon juice to taste. Leave to sit for 10 minutes – the dhal will thicken up. Taste to check the seasoning, adding salt and pepper and more citrus juice if needed. Serve with the raita and a scattering of lime or lemon zest.