Dhal
200g lentils, I use a mix of split moong and urad, but red ones are fine.
1 chopped medium sized onion
2tblsps of ginger and garlic paste, or 1 tblsps of each if using one of each.
2 large bayleaves
2-3 dried red chillis, left whole
2 tsps cumin seeds
1 heaped tsps ground turmeric
1 can of coconut milk
1oz butter, ghee or 1tblsp of vegetable oil
salt
water
Get a large and fairly heavy based pan and fry the onions gently in the oil or butter/ghee, along with the cumin seeds, chilli's and bayleaves.
When onions are soft add the ginger and garlic paste and turmeric and give it a good stir.
Add the lentils and give it a good stir.
Now add the coconut milk and a tin of water. mix it all together with salt to taste, bring to the boil then reduce heat right down low, cover and leave to simmer for about 30-45 mins or until lentils are soft and mushy. You will need to stir every few minutes whilst cooking and add more liquid if needed, some lentils are thirstier than others.
The dhal can be anywhere between a thick soup consistency and that of mushy peas, i like mine quite thick.
Have a taste and see if it needs more salt and add more if it does.
Obviously remove the bayleaves and chillis before eating, unless you like living dangerously!
This freezes well.
