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Tarka dahl

Dahl is a traditional and simple Indian dish made from lentils. Red lentils are such a useful ingredient to have in your store cupboard. They are full of nutrients, easy to cook and have a glorious nutty flavour that can be enhanced by different spices.

Serves 4–6 (v)

PREPARATION TIME

5 minutes

COOKING TIME

15 minutes

400g (14oz) red lentils

8 slices of peeled root ginger 5mm (¼in) thick

1 bay leaf

50g (2oz) butter

10 cloves of garlic, peeled and finely sliced

4 tsp cumin seeds

1 tsp dried chilli flakes

Salt and freshly ground black pepper

* Place the lentils in a saucepan, along with the ginger, bay leaf and 1.5 litres (2½ pints) water. Bring to the boil, then reduce the heat and simmer for 10–15 minutes, skimming off and discarding any foam that rises to the surface, until the lentils are soft.

* While the lentils are cooking, melt the butter in a small frying pan on a medium–high heat. When the butter starts to foam, add the garlic, cumin and chilli flakes and stir-fry for 1–2 minutes or until the garlic is lightly browned.

* Serve the cooked lentils on a bed of boiled rice with the garlic butter poured over the top and seasoned with salt and pepper.