Masoor Dal with Cumin Seed Parka
Easy red lentil side dish or main dish
8oz/225g red lentils
1 pint water
1/2 teaspoon ground turmeric
1 teaspoon salt
1 dessert spoon butter
2 teaspoons whole cumin seeds
1 teaspoon GGG (ginger, garlic and green chilli mix)
2 tomatoes, diced
1/2 teaspoon ground coriander
1/4 teaspoon chilli powder
1/4 teaspoon ground black pepper
2 teaspoons garam masala
2 dessert spoons chopped coriander leaves
Place the lentils, salt, turmeric and water in a pan and bring to a gentle simmer-cook for about 15 minutes until lentils have softened. Stir to ensure that mixture is not sticking and add more water if needed.
Meanwhile, in a pan, heat the butter until hot and cook the cumin seeds for a minute until you can smell their flavour. Add the GGG and cook gently until softened. Add tomatoes and stir fry for a minute. Add the spices and cook briefly until you can smell them.
Pour the mix in to the dal and stir through.
Garnish with the garam masala and coriander
Having frozen portions of GGG (crushed ginger, garlic and green chilli) in the freezer makes this even quicker. I serve with roasted carrots with cumin to give different textures.