Ingredients

• Red lentils, rinsed 250 g
• Onion, finely chopped 1 medium
• Tomato, chopped 1 medium
• Garlic, minced 3 cloves
• Ground turmeric 1 tsp
• Cumin seeds 1 tsp
• Ghee or oil 2 tbsp
• Dried red chili 1
• Salt to taste
• Fresh coriander, chopped 2 tbsp

Instructions

1. 1

   Put the lentils in a pot with the turmeric, half the chopped onion, the tomato and 750 ml water.

2. 2

   Bring to a boil, skim off any foam, then simmer partly covered for 25 minutes until the lentils are soft and creamy.

3. 3

   Mash lightly with a spoon and season with salt, adding a little more water if it is too thick.

4. 4

   Heat the ghee in a small pan and fry the cumin seeds until they sputter, then add the garlic, remaining onion and chili.

5. 5

   Fry until the garlic is golden, then pour this tempering over the dal and stir through.

6. 6

   Garnish with fresh coriander and serve hot with rice or naan.