Dal (lentil stew)
(serves 4)
1 1/2 cups dried lentils
enough chicken stock to cover the lentils, plus 1/2 cup extra
2 tbsps olive oil
4 cloves garlic
1 tsp cumin seeds
1 tsp powdered cumin
2 tsps turmeric
1 tsp crushed chillis, or one small chilli minced
1 tsp sea salt
large handful coriander (cilantro), chopped roughly
1 tsp garam masala
Soak the lentils in cold water for 30 minutes. Rinse thoroughly and place in a saucepan, and cover with chicken stock. Simmer for 30–40 minutes until lentils are fully soft. With a stick blender or food processor, puree the lentils and chicken stock.
Heat the olive oil in a large frying pan. When oil is hot, add cumin seeds and turmeric and sizzle for 30 seconds, then add garlic and cook until soft, but not browned. Add the pureed lentils, chillis, and salt to taste. Cook gently for a few minutes, then stir in the coriander and garam masala. Taste again for salt, and serve warm, in a little bowl, with pappadum to scoop it up and perhaps a dollop of yogurt on the side.
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