Absolutely essential ingredients:
100g red lentils
1 teaspoon turmeric
1 teaspoon cumin
1 small onion
2 cloves garlic
1 fresh red chilli (remove seeds if you want to keep the heat down)
1 inch fresh ginger
1 teaspoon hot curry powder (Madras)
1 teaspoon masala
2-3 tomatoes, chopped small
Knorr chicken stock pot or if your a veggie a vegetable one
Finley chop the onion garlic chilli and ginger.
Place the onion garlic ginger, chilli in a large pot and lightly cover with veg oil (no more than 2 tablespoons) lightly cook of until onion is translucent. now add in the lentils and cover with water, keep on a low heat once the lentils are simmering add the stock pot
and all the other ingredients. Add more water as necessary. Keep stirring as this does stick to the bottom of the saucepan, add in the chopped tomato and more water if necessary, you want your dhal to be like a porridge consistency-thicker than soup and looser than hummus. You will be surprised just how thick the lentils can get so keep an eye on the mix. Once lentils are soft serve with rice and sprinkle with fresh coriander.