500g dried red lentils
1 1/2 tbs cumin seeds
1 1/2 tbs ground turmeric
2 tsp mustard seeds
1 tsp chili powder
2 tbs sunflower oil or coconut oil
2 onion, finely chopped
4 garlic cloves, crushed
3 tbs grated fresh ginger
2 x 400g canned chopped tomatoes
1 tsp caster sugar or coconut sugar
4 tbs chopped coriander
Naan bread, yogurt, lime wedges & toasted coconut flakes to serve
Place the lentils in a sieve and rinse several times in cold water. Place in a saucepan and cover with cold water. Bring to the boil then lower the heat and simmer and cook for five minutes, then drain.
Toast the cumin seeds, ground turmeric, mustard seeds and chili powder in a dry frying pan over a medium heat. Stir continuously, after 30 seconds the mustard seeds will begin to pop. Add the oil or coconut oil and swirl. Add the onion, garlic and ginger. Stir to coat in the spices and cook for a further 2-3 minutes until the onion is slightly soft.
Add the tomato, sugar and drained lentils. Simmer for fifteen minutes, stir regularly to prevent sticking and add water if the dhal becomes too thick or dry. Once the lentils are tender stir through the chopped coriander. Ladle into bowls and top with cold yogurt, a scattering of coconut flakes and a squeeze of fresh lime juice. Serve with warm naan breads.