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Masala dal (garlicky spiced lentils)

Name: Masala dal (garlicky spiced lentils)
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 200g yellow and red lentils (or all red); ½ tsp ground turmeric; 2 tbsp vegetable oil; ½ tsp black mustard seeds; 1 tsp cumin seeds; 2cm piece of fresh ginger, grated; 2 garlic cloves, chopped; 6 fresh or dried curry leaves (Waitrose stocks the dried variety); 1 green chilli, deseeded and chopped; 1 tsp Patak’s Garam Masala Paste; 200g can chopped tomatoes; 1 tbsp chopped fresh coriander; Juice of ½ lemon

Easy
November 2005

Easy
November 2005

Test kitchen approved

Serves 4
Ready in 35 minutes

This Masala dal recipe, or garlicky spiced lentils, is so quick and easy to make and will please vegetarians too.

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Ingredients

200g yellow and red lentils (or all red)
½ tsp ground turmeric
2 tbsp vegetable oil
½ tsp black mustard seeds
1 tsp cumin seeds
2cm piece of fresh ginger, grated
2 garlic cloves, chopped
6 fresh or dried curry leaves (Waitrose stocks the dried variety)
1 green chilli, deseeded and chopped
1 tsp Patak’s Garam Masala Paste
200g can chopped tomatoes
1 tbsp chopped fresh coriander
Juice of ½ lemon

Method

Pour 600ml boiling water into a saucepan. Add the lentils and turmeric. Simmer, partially covered, for 15-20 minutes until they have softened and absorbed most of the water. Add more water if necessary. Remove from the heat.
In another saucepan, heat the oil over a medium heat. Add the mustard and cumin seeds. When they begin to crackle, add the ginger, garlic, curry leaves and chilli. Fry for 1 minute, then add the garam masala paste and tomatoes. Fry for a few more minutes, then spoon into the lentils. Season with salt, to taste.
Bring to the boil, then stir in the coriander and lemon juice.