Ingredients

210g

black lentils, soaked overnight in cold water

4 tbsp

butter

large onion, finely chopped

200ml

tinned tomatoes, chopped

garlic cloves, crushed

1/2 tbsp

fresh ginger, peeled and finely grated

1 small

cinnamon stick

1 tsp

chilli powder

1 tsp

ground cumin

1 tsp

ground turmeric

2 tbsp

tomato puree

750ml

water

sea salt

75ml

single cream

to garnish

small mint leaves

to garnish

thick plain yoghurt

"I cannot remember the source of this recipe as I have used it for quite some time and have tinkered around with it. The dhal is my comfort food, and, crazy as it may sound, I am known to eat it for breakfast following a recommendation once by an Ayurvedic doctor in Sri Lanka. This recipe makes simple, tasty dhal. Feel free to add to it as you like."

Recipe taken with permission from Elaine Lemm's cookbook More Than Yorkshire Puddings, published by Great Northern Books.

Method

Drain the lentils through a colander, rinse with cold water and put to one side.
In a large saucepan or ovenproof casserole, melt 3 tablespoons of butter over medium heat. Add the onions and cook for 5 minutes until soft but not browning. Add the chopped tomato, garlic, ginger, cinnamon, chilli, cumin and turmeric to the pan. Stir well and cook for 3 minutes still on medium heat. Add the tomato puree and stir well.
Add the water, stir well and bring to a gentle boil. Cook for 15 minutes. Add the lentils, cover with a lid, and cook slowly and gently for up to 2 hours or until the lentils are soft. Check occasionally to make sure the water has not boiled dry, add more if needed.
Once cooked, remove the cinnamon, season generously with sea salt, add the cream and remaining butter, and stir.
Serve in warm bowls garnished with mint and thick yoghurt if you like, plus I love to eat this with soft, warm roti.