Red Lentil Dal

Method

1. 01

   Step 1: Rinse the lentils

   Rinse the lentils in a sieve under cold water 3–4 times, until the water runs almost clear. This washes away dust and excess starch, so the dal foams less.

2. 02

   Step 2: Toast the cumin

   Heat the oil in a heavy 3 litre pot over medium heat. Add the cumin seeds and let them sizzle for 30–40 seconds, until they darken slightly and smell nutty.

3. 03

   Step 3: Soften the onion

   Add the onion with a pinch of salt and cook for 6–7 minutes, stirring, until soft and golden.

4. 04

   Step 4: Add spices and tomatoes

   Add the garlic and ginger and cook for 1 minute. Stir in the turmeric, coriander and chilli for 30 seconds, then add the tomatoes and cook for 2–3 minutes, until they thicken and the oil starts to show around the edges.

5. 05

   Step 5: Cook the lentils

   Add the lentils, hot water and salt and bring to the boil, skimming off any foam. Turn the heat to low, set the lid ajar and simmer for 20–25 minutes, stirring every 5 minutes as lentils like to catch on the bottom. They're done when they've completely broken down into a thick, creamy purée.

6. 06

   Step 6: Stir in coconut milk

   Stir in the coconut milk and garam masala and simmer for another 2–3 minutes. The texture should be like a thick, puréed soup; if it's too stiff, loosen it with a little boiling water.

7. 07

   Step 7: Finish and serve

   Take off the heat, add the lemon juice, then taste and adjust the salt. Scatter with coriander and serve with basmati rice or flatbreads.