- 4 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 1 tablespoon cumin seeds
- 1tablespoon black mustard seeds
- 2 teaspoons ground turmeric
- 1 teaspoon chilli powder
- 250g (9oz) red lentils, rinsed well
- 1 x 400g (14oz) tin chopped tomatoes
- 1 x 400ml tin (14fl oz) reduced-fat coconut milk large
- Handful of chopped coriander
- Heat half the oil in a saucepan and gently fry the onion for 5 minutes until softened. Add the garlic, 2 teaspoons of the cumin seeds and 2 teaspoons of the mustard seeds and fry for 30 seconds until the mustard seeds start to pop.
- Stir in the ground spices, allowing them to become aromatic before adding the lentils, tomatoes and coconut milk. Season with salt and pepper and simmer for 25 minutes, adding a splash more water if you need to, until the lentils are tender.
- Heat the remaining oil in a small frying pan over a medium– high heat. Add the rest of the cumin and mustard seeds and cook for 20 seconds. Serve the dahl topped with a drizzle of the spiced oil and lots of fresh coriander. The remaining oil will keep in the fridge for up to a week.
Recipe extracted from Super Food in Minutes by Donal Skehan. Published by Hodder & Stoughton. RRP £25.00. Photography by Issy Croker.