Indian cookery uses a wide variety of lentils and split peas which are infused with flavour by simmering with spices and served as dahl - a creamy accompaniment to curries.
ingredients
serves: 4
3/4 pound split red lentils
1 teaspoon ground turmeric
1/2 teaspoon chilli powder
1/2 inch piece fresh root ginger
2 cloves garlic
1/2 teaspoon garam masala
Salt
2 tablespoons Butter
A pinch of ground cumin
1 small onion
method
1. Put a kettle of water on to boil. Pick over the lentils and remove any small pieces of grit, then put them into a sieve and rinse them under a cold running tap.
2. Put the lentils into a saucepan and cover with 2 pints of boiling water from the kettle. Add the turmeric and chilli powder, cover and bring to the boil.
3. Meanwhile, peel the ginger, cut it into 4 thin slices and add them to the lentils. Peel the garlic and crush it into the saucepan. As soon as the lentils reach boiling point, reduce the heat and simmer for 10 minutes, or until they are soft and almost all the liquid has been absorbed.
4. Stir in the garam masala, then add some salt to taste and cook the dahl for a further 5 minutes, leaving the pan uncovered if the mixture mis still soupy
5. Meanwhile, heat the butter and cumin in a small skillet. Peel and dice the onion and fry it gently in the spiced butter until soft.
6. Transfer the dahl to a heated serving dish, stir in the fried onion and serve hot.
more information
Many pulses require soaking in cold water followed by a long period of boiling, but split red lentils do not need soaking, and cook very quickly.
