1 cup dried lentils, washed<\/p>\n
235ml or enough water to cover the lentils<\/p>
1\/2 tin of chopped tomatoes<\/p>\n
1 tsp turmeric<\/p>
2 tsp ghee<\/p>\n
1 tsp cumin seeds<\/p>\n
1 fresh green chilli, roughly chopped<\/p>\n
1 tsp salt<\/p>\n
1 tsp sugar<\/p>\n
1\/2 tsp chilli powder<\/p>\n
Juice of \u00bd lemon<\/p>\n
To garnish; \u00bd red chilli, chopped ginger and a handful of fresh coriander, chopped.\u00a0In a saucepan boil the lentils, water, tinned tomatoes and turmeric until soft, approximately 20 minutes.\u00a0In a separate saucepan, heat the ghee<\/a>, add the cumin seeds and fry until brown, add the green chilli\u00a0and fry.\u00a0Add the fried spices into the dhal<\/a> and mix well.\u00a0Add salt, sugar, chilli powder and lemon to taste.<\/p>\n Garnish with fresh coriander, chilli and ginger.<\/p>\n Serve with a bowl of white basmati rice.<\/p>\nOr you can try this more elaborate version<\/h3>\n