LENTIL DHAL WITH PICK LED RED ONION, YOGURT AND CORIANDER
Serves 2
ingredients
For the lentil dhal: 1 large onion 3 cloves of garlic 25g piece of root ginger 20g of turmeric root 2 tbsp butter or ghee 1 tsp garam masala 1 tsp ground turmeric 1 tsp ground coriander 1 tsp black mustard seeds 1 bay leaf 1 tbsp tomato purée 250g cooked green or black lentils ( for example, Merchant Gourmet Beluga Lentils) 500ml hot vegetable stock 2 tbsp double cream For the pickled onion: 1 small red onion ½ tsp salt 1 tsp sugar 2 tbsp white wine vinegar To serve Natural yogurt Chopped fresh coriander
Method
1 To make the lentil dhal, peel the onion, garlic, ginger and turmeric and chop finely, or blend in a food processor with a little water to make a paste.
2 Melt the butter or ghee in a large saucepan and cook the onion mixture over a low heat for 3 minutes. Add the garam masala, turmeric, coriander, mustard seeds and bay leaf. Fry for 2 minutes, then stir in the tomato purée and lentils.
3 Pour in the stock and simmer for 25 minutes, or until the stock has reduced and the lentil mixture is thick and creamy.
4 Meanwhile, to make the pickled onion, peel and thinly slice the onion. Put it in a small bowl, add the salt, sugar and vinegar and stir. Set aside to macerate and turn bright pink. 5 When the dhal is ready, stir in the cream. 6 Serve the dhal in bowls topped with natural yogurt and plenty of chopped coriander, and the pickled onion.