Red lentil dahl with beetroot raita and carrot salad

serves 4

• 1 cup red lentils
• 1 litre water
• 2 cloves garlic
• 20g fresh ginger
• 0.5 tsp turmeric
• 3 tbsp vegetable oil
• 0 tsp red chilli flakes
• 1 tsp cumin seeds
• 1 onion
• 2 small tomatoes
• 0.5 tsp garam masala
• 0 Sea salt

Step 1
Place the lentils in a pot of water and bring to the boil (skim off any scum).

Step 2
Add the garlic, ginger and turmeric and a big pinch of salt.

Step 3
Simmer, covered, for about 40 minutes.

Step 4
Stir occasionally.

Step 5
Heat the oil or ghee.

Step 6
Add the chillies and cumin, and cook for 30 seconds.

Step 7
Next, add the onion, tomatoes, garam masala and a pinch of salt, and cook for about 7-8 minutes, until the mixture is releasing some oil.

Step 8
Add some of the lentils into this spice mixture and swirl to extract the flavours from the base of the pan, then pour everything into the pot with the lentils.

Step 9
Cook for another 10 minutes, stirring to break up some of the lentils.

Step 10
If it’s too thick, add some water.

Step 11
Taste and season.