Lentil Dahl

• 4tbsp vegetable oil or ghee
• 1sp cumin seeds
• 1/2 tsp tumeric
• 1 tsp coriander seeds, ground
• 1 small onion
• 4 cloves of garlic
• 1 thumb size piece of fresh ginger
• 225g puy lentils or yellow split peas
• 700ml water
• 1/2 tsp salt
• 1 fresh red chilli pepper
• knob of butter

Heat the oil in a saucepan, fry the cumin seed for half a minute. Add the finely chopped onion, ginger, chilli and garlic and fry until the onions turn translucent. Then add the dry spices, and fry for another minute.

Add the lentils, fry for 20 seconds, add the water and bring to a boil.

Simmer for one hour or until the lentils are tender.

Add the salt and a knob of butter and cook for another 5 minutes.

If you like a smooth consistency, you can blend the mixture with a blender.