Lentil and vegie dhal

INGREDIENTS

• 1 tbsp olive oil or macadamia oil
  
• 1 red onion, finely chopped
  
• 2 garlic cloves, crushed
  
• 2 tsp fresh ginger, grated
  
• 1 tsp ground turmeric
  
• 1/2 tsp chili powder
  
• 210g (1 cup) split yellow lentils or red lentils, rinsed, drained
  
• 3 vine-ripened tomatoes, coarsely chopped
  
• 1 potato, peeled, coarsely chopped
  
• 2 tsp brown mustard seeds
  
• 2 sprigs fresh curry leaves
  
• 12 (about 30g) poppadum's, microwaved, to serve
  
• Lime cheeks, to serve



METHOD

Step 1

Heat 2 teaspoons oil in a large saucepan over medium heat. Add the onion. Cook, stirring, for 5 minutes or until softened. Add the garlic, ginger, turmeric and chili. Cook, stirring, for 1 minute or until aromatic.

Step 2

Add the lentils, tomato, potato and 1L (4 cups) water to the pan. Bring the mixture to the boil. Reduce heat to low and simmer gently for 30-35 minutes or until the lentils are very soft.

Step 3

Heat the remaining 2 teaspoons oil in a small frying pan over medium heat. Add the mustard seeds and curry sprigs. Cook, stirring, for 30 seconds or until the seeds start to pop. Remove from the heat.

Step 4

Top the dhal with the curry sprigs and spoon over the mustard seeds and any oil in the pan. Serve with poppadum's and lime cheeks alongside.