Lentil Dhal

When my husband and I lived in Doha, our Sri Lankan housekeeper used to make us the most wonderful dhal, packed full of vegetables such as okra, moringa seed pods and the more common veggies available in most shops (carrots, aubergine, potatoes etc.) Different parts of Asia have slightly different ways of making dhal, with the use of fresh curry leaves and coconut milk being typical of Sri Lanka, whereas my Bangladeshi birth father for example would make it with bay leaves, cinnamon, cumin seeds, mustard seeds, panch phoran and spices typical of Bangladeshi cuisine.

This recipe is a hotchpotch of everything available to me locally whilst retaining the flavours of a dhal. It is often more tasty the day after it's made and delicious served with spinach or steamed swiss chard, a lime pickle, poppadoms and naan bread. I threw in a handful of quinoa just to be different! If you do have access to Indian vegetables such as moringa seed pods and okra, chuck them in too!

Serves: 4

Preparation time: 5 minutes

Cooking time: 30-40 minutes

Ingredients:

375g of red lentils, washed 50g of quinoa (optional) 1 large sweet potato, chopped into 1cm chunks 1 medium aubergine, cut into 1 cm chunks 1 medium onion, sliced 2 garlic cloves, sliced 2 carrots, cut into 1 cm chunks 4 medium tomatoes cut into quarters 2 bay leaves 1 tsp of black mustard seeds 1 tsp of cumin seeds 1/2 tsp of fenugreek seeds 1 tin of coconut milk 3 cups of hot water or vegetable stock 1 fresh red chilli, de-seeded and chopped (optional) 1 tbsp of fresh ginger, minced 1 tbsp of fresh turmeric, grated/1 tsp of dried turmeric 1 tbsp of ghee/coconut oil/sunflower oil A handful of fresh coriander, chopped

1. In a large pan add the lentils and half the onions and stir well. Add the hot water or stock, bay leaves, turmeric and cover the pan with a lid and bring to the boil over a medium heat. 2. Once the lentils have come to a boil, turn the heat down and add the sweet potato, carrots and aubergine. Add the quinoa if using. Cover again and cook on a low heat for 15 minutes, checking frequently 3. Add the chilli, tomatoes and coconut milk. Stir and cover, cooking on a medium heat so that the tomatoes cook. 4. After 5 minutes or turn off the heat and set aside the dhal. 5. In a frying pan, heat the oil. Add the mustard seeds, the cumin seeds, fenugreek, the ginger, the sliced garlic and sliced onions, stir well and fry until browned. 6. Add the fried ingredients to the dhal along with the fresh coriander and mix in well.

Serve with spinach or steamed swiss chard, lime pickle, poppadoms and naan bread.

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