Recipe: Masoor Dahl

This recipe is a firm family favourite. Would never want to calculate the calories in it, with all that ghee! But it's the ghee and the crispy spiced onions that give this dahl such a beautiful flavour. The perfect addition to a vegetarian indian thali- have a bowl of dahl, basmati rice, a couple of veggie curries and a salad- perfect. I would say that this soup should definitely be eaten fresh- leftovers dont keep that well really- not that we usually have any!

Masoor Dahl (serves 4)

315g red lentils
1.5 litres water
¼ tsp dried ginger
¼ tsp turmeric
130g ghee
2 red onions, sliced thinly
4 cloves garlic, crushed
2 tsp ground coriander
1 tsp ground cumin
¼ tsp cayenne pepper
Handful fresh coriander
1 tsp salt

1. In a large saucepan, bring the red lentils and water to the boil, removing any scum or white foam that may form. Once boiled, lower the temperature, partially cover (put the saucepan lid on, on an angle, so it is “half covering it) and simmer for 40 minutes.
2. In a large frying pan, melt the ghee. Fry the red onions and garlic in the ghee for 10 minutes, until the onions are beginning to brown. Add coriander, cumin and cayenne pepper, and fry for a further two minutes. Add coriander and cook for one more minute.
3. Once the lentils have had their 40 minutes, pour the spiced onion mixture into the saucepan. Add salt, and stir round until the onions and lentils have been well combined.