Our web fan shares her simple, Indian-style recipe for Dahl served with sweet, caramelized roasted tomatoes. Serve with yogurt and fresh herbs.
370g red lentils
1 1/2 tbsp olive oil, plus extra for oiling the tomatoes
400g cherry tomatoes
2 brown onions, chopped
1 garlic clove, crushed
3-4cm piece fresh ginger root, peeled and chopped
1 tsp garam masala
1 tsp ground turmeric
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp ground nutmeg
1 tsp mustard seeds
1/2 tsp chopped dried chili (optional)
1.2l Chicken or vegetable broth
sea salt and ground black pepper
Natural yogurt or kefir, to serve
1 handful fresh coriander leaves, chopped
5 mint leaves, shredded
Rinse the lentils under cold water, then put them into a bowl, cover with water and let soak overnight.
The next day, preheat the oven to 150˚C. Rinse the lentils under running water and drain well.
Rub a little oil over the cherry tomatoes, then place them a roasting tin and season with pepper and salt.
Bake in the oven for 40 minutes. Remove from the oven, cover with aluminum foil and set aside.
Meanwhile, heat the olive oil in a large, heavy-based pan.
Then add the garlic and onion and cook over low heat for about 10 minutes until soft and translucent, add the spices and ginger and cook for a couple of minutes, stirring continuously.
Add the lentils and stir well to coat in the spiced onion and oil.
Add the pasta and broth and bring to the boil, then cover with a lid and cook over low heat for about one hour, checking from time to time to make sure the dahl isn’t drying out and adding a little more water if necessary.
Ladle the dahl into bowls, place some roasted cherry tomatoes on top, then add a dollop of yogurt and sprinkle with the parsley, coriander, and mint.