Yummy dahl

Red lentil Dahl

300 g red lentils// 3 big garlic cloves, crushed // 3 inch ginger, peeled and grated// ½ tsp ground turmeric// 1 tsp chilli flakes// 3 tablespoon rapeseed or olive oil// 10 curry leaves// 1 tsp sea salt// ½ tsp black mustard seeds// 1 tsp cumin seeds// ½ lemon juice.

In a big saucepan add lentils, garlic, ginger, turmeric, chilli flakes, 2 tablespoons oil, 5 curry leaves and cover with 1.25 litres of water (or stock). Bring to boil and then turn down heat and simmer covered for 25 minutes or whenever it looks a bit soft & mushy. Season and add the lemon juice.

In a small frying pan, heat the remaining oil (not too hot as you don't want to burn the spices)and add the black mustard and cumin seeds and remaining curry leaves, when the seeds pop and crackle add this to the dahl.