Home-style lentils (Tarka Dhal)

Daal is a staple of the Indian diet and appear is numerous incarnations. This is a simple highly seasoned dish, which is very easy to make and needs no forward planning.

½ tsp-1 tsp (to taste) Cayenne Chilli powder, organic
1 tsp Cumin seeds, organic
1 tsp Ground Turmeric, organic
300g yellow pea split peas or chana lentils (use green puy lentils if you can not find the others)
1 tsp salt
1 tbsp vegetable oil
1 tsp finely chopped garlic
2 medium tomatoes, chopped
1 tsp chopped coriander leaves
A pinch of sugar

Put the lentils, salt and turmeric into a thick-bottom pan with a litre of water. Simmer for 15-20 minutes until the lentils are soft and cooked (this will depend on the lentils you are using). In a frying pan, heat the oil and fry the garlic to a light brown colour, add the red chilli powder, fry for a minute. Add the tomatoes and cook for 3-4 minutes, then add the cooked lentils, check the seasoning and add a pinch of sugar. Simmer for 10-15 minutes. Sprinkle with chopped coriander leaves and serve hot with rice.