 COOKS CORNER
Spicy Lentil Dhal
7 oz red lentils
½ tsp tumeric
1 tbsp oil
1 tsp ground ginger
1 red onion, finely chopped
2 garlic cloves, crushed
1 red chilli, finely chopped
1 tbsp curry paste
8-oz tin chopped tomatoes
1 tbsp lemon juice
Pour 1 pt of boiling water into a large pan.
Stir in the lentils and tumeric. Bring to the boil and then
simmer with the pan covered for 20 minutes until the lentils are soft and they have
absorbed most of the water.
Then remove the pan from the heat. Heat oil and fry onion
and garlic until softened. Stir in the ginger, chilli and curry paste.
Add tomatoes and lemon juice, cook for 2 minutes and then
tip the contents into lentils. Stir and reheat when ready to serve. Serve with naan bread. |
