Lentil dal

Method

1. 

   1Spiced rice

   Rinse the rice thoroughly twice in a sieve under cold water, then drain. Heat the oil in a saucepan, toast the cinnamon, cardamom and cloves for approx. 1 min. Pour in the water, saffron and salt and bring to the boil. Add the rice, cover and leave to swell over a low heat for approx. 12 min. Remove the pan from the hob, leave the rice to rest, covered, for approx. 10 min, remove the whole spices and fluff up with a fork.

2. 

   2Sweat the vegetables

   Heat the oil in a saucepan. Sweat the onion, garlic, ginger and carrot for approx. 5 min. Add the curry powder and garam masala and sweat for approx. 1 min more.

3. 

   3Dal

   Add the lentils, pour in the water, stock, tomatoes and coconut milk and bring to the boil. Reduce the heat, cover and simmer for approx. 15 min until the lentils are soft, stirring occasionally.

4. 

   4Chickpeas

   Add the chickpeas and heat through for approx. 3 min. Season the dal with salt and lemon juice.

5. 

   5To serve

   Arrange the dal with the spiced rice on warmed plates.

Tip:

If the dal becomes too thick, add a little water. If you can find fresh curry leaves, simmer 3–4 leaves with the dal.

Variation:

Use sweet potato or squash instead of carrot.

Goes well with:

Natural yoghurt and fresh coriander.