SWEET AND SOUR DHAL
Slow cooking the lentils gives layers of flavour and texture. Try to use chana dall lentils: they hold their shape well when cooking. Yellow split peas can be used but will go mushy more quickly, so cook for less time.
Hands-on time 20min, plus soaking. Cooking time about 2½hr. Serves 6
500g (1lb 2oz) chana dall lentils 50g (2oz) butter 1 onion, finely chopped 1tsp dried chilli flakes 1tsp mustard seeds 2tbsp dried curry leaves 1tbsp garam masala 3 garlic cloves, crushed 3 star anise 3tbsp tamarind paste 3tbsp dark muscovado sugar 4 large tomatoes, roughly chopped Juice 2 limes, plus extra wedges, to serve for the bombay puffed rice (optional) 25g (1oz) puffed rice 1tsp garam masala 2tbsp tamarind paste 1tbsp dark muscovado sugar 2 tomatoes, finely chopped Juice 2 limes Handful coriander, roughly chopped ½ red onion, finely chopped
1 In a bowl, rinse the lentils in 3 changes of water. Pour over enough water to cover, then leave to soak for 30min.
2 In a large casserole, heat the butter and fry the onion for 8-10min. Add the chilli flakes, mustard seeds, curry leaves, garam masala and garlic and heat for 1min until the spices release their aroma.
3 Drain the lentils, put into the casserole, and add enough water to cover generously (about 1 litre/1¾ pint). Add the star anise. Bring up to a simmer, turn down and cover the pan, cook over a very low heat so it is barely simmering for 2hr, stirring occasionally. Remove the star anise.
4 Stir in the tamarind paste, sugar, tomatoes and lime juice. Simmer for 15min, or until the tomatoes have broken down. Remove from heat and stand for 5min.
5 If making the Bombay puffed rice, toast the rice in large dry frying pan. Remove from heat and stir in the remaining ingredients. Serve sprinkled on the dhal.
PER SERVING (with Bombay rice) 453cals, 20g protein, 9g fat (5g saturates), 68g carbs (19g total sugars), 9g fibre
GH TIP For a vegan alternative, swap the butter for 2tbsp sunflower or vegetable oil.
IN A SLOW COOKER Soak and drain lentils as in step 1. Complete step 2 in a frying pan; transfer buttery onion mixture to the slow cooker. Add the remaining dhal ingredients, but add only 600ml (1 pint) water. Cook on low for 8-10hr or high for 6hr.
GET AHEAD Make dhal (without garnish) up to 2 days ahead, cool and store in the fridge. Reheat slowly on the hob over a low heat until piping hot, stirring often and adding a splash of water, if needed. Garnish with puffed rice, if you like, to serve.