Lentil Dal With Yogurt

What you’ll need:

• 250g red or yellow lentils – rinsed
• 3 tbsps vegetable oil
• 1 tbsp cumin seeds
• 1 sml white onion – chopped
• 4 red chillis – sliced with or without the seeds
• 20g fresh ginger cut into strips
• 2 cloves of garlic – or more!!
• 3 big tomatoes
• salt
• 3/4 tsp turmeric
• 3/4 tsp garam masala
• 1 1/2 tsp ground coriander
• fresh coriander leaves – chopped
• Lashings of our proper Greek style Natural yogurt or kefir

How to do it:

1. Put the lentils into one litre of water in a deep saucepan. Bring to the boil then skim off the froth and cover & simmer on a medium heat until the lentils are soft . This should take 40-45 mins.
2. You can whisk up some of the mix to thicken it
3. Heat the oil. Add cumin seeds and heat for about 30 secs. Add onion, chillies & ginger and cook for 10 mins until you get a lovely golden colour
4. Puree the peeled garlic and tomatoes together and add to the onion mx with salt and powder spices plus 100ml of fresh water. Cook on a medium heat for 20 mins until the masala releases its oil
5. Stir into the cooked lentils adding more water if required and bring to a gentle boil. Sprinkle with fresh coriander and more red chilli slices – and lashings of our proper Greek style Natural yogurt or kefir
6. Remember, the more chillies you have, the more refreshing yogurt you will need!