Reicpe courtesy of Sophie Wallis
Sophie's dal cooked by Richard Lupton
Oil
1 tsp black mustard seeds
1 tsp cumin seeds
10 fresh curry leaves
1 large diced onion
1 diced green chilli
1 tbsp garlic/ginger paste
1 tsp turmeric powder
1 tsp kashmiri chilli powder
1 tbsp madras curry powder
1 tbsp tomato puree
1 cup rinsed red lentils
4 cups veg stock
1 tsp garam masala
Coconut block (optional)
Coriander (garnish)
Squeeze lemon
Heat oil in a pan, add a teaspoon of black mustard seeds, teaspoon of cumin seeds and around ten fresh curry leaves
Then add a large diced onion and a diced green finger chilli and fry off until nice and soft; about ten mins.
Add a tablespoon of garlic and ginger paste and fry for another minute
Then add a teaspoon of turmeric, teaspoon of Kashmiri chilli powder (or other mild chilli powder) and a tablespoon of good quality madras curry powder, fry for another minute or so.
Then add a really big squeeze of tom purée, one cup of rinsed red lentils and four cups of veg stock.
Simmer for around 25-30 mins until the lentils are well cooked and mushed, stirring well towards the end to break them down
Add a teaspoon of garam masala towards the end of cooking.
I sometimes add a lump of coconut block for a nice sweet coconut flavour if I fancy it!
Serve with lots of fresh coriander and a squeeze of lemon. Plus more seasoning if needed!