Quick Dahl

Cook Time 30 minutes

Servings 4

Ingredients

1⅓ cup red lentils, rinsed well

1L vegetable stock

1 bay leaf

Lemon juice, to serve

Fresh ginger, julienned, to garnish

Tadka

¼ cup ghee

1 onion, finely chopped

10-12 curry leaves

1 tsp turmeric

1 tsp black mustard seeds

1 tsp garam masala

Method

Place the lentils, bay leaf and stock in a pot and simmer for 20-30 minutes until it’s soupy.

Heat the ghee in a pot and add the onion. Fry until translucent.

Add the curry leaves and spices, and lightly toast. Once the mustard seeds start to pop, pour the hot tadka into the dahl and mix through, reserving a little for topping.

Serve the dahl with a drizzle of lemon juice and extra tadka, and garnish with fresh ginger.