30 minutes cooking time

Ingredients

• 1 cup of Red Split Lentils
• 4 cups of water
• 400g of rice (Basmati or jasmine for optimal fluffiness)
• Turmeric
• Other seasonings (I use paprika, coriander, curry powder & cumin. Feel free to choose your own)
• 3 garlic gloves
• 1 onion
• Chopped tomatoes (8-10 small)
• 2 green chillies
• 1 spring onion

Step 1:Once you’ve got your lentils, onion, garlic cloves, ginger & rice all on the ready, we can begin the cooking process by washing our 400g of rice under some cold water, using our fingers for 1 minute.

Step 2: Add the washed rice into the pot along with:

• 1 tablespoon of salt
• Half a green onion/ spring onion
• 1 teaspoon of harissa paste (*optional* adds a subtle kick to the rice)

Step 3: Once you’ve added all the ingredients pour in enough water to cover the rice by 1 inch and stir the pot every now and again on high heat for 5 minutes.

Step 4: When your timer rings pop a lid on and leave the rice to cook for 17 minutes on the lowest heat

Step 5: Now that the rice is cooking, grab your cup of lentils and throw it in a pan.

Step 6: Add your 4 cups of water, 1 tablespoon of turmeric, 1 teaspoon of salt and some ground cumin. Leave to simmer on low-medium heat for 17-20 minutes.

Now the rice and lentils can be put aside until the curry base has been made.

Step 7: Finely dice your onions, garlic, ginger, and chillies and separately prepare some chopped tomatoes that will be used later.

Step 8: Start up a medium-heat fire and allow some oil to slowly raise in heat. Throw in the chopped onions, garlic and ginger, and get your seasonings ready!

Step 9: Allow your onions, garlic, ginger & chillies to lightly brown before throwing in some cumin, ground coriander, turmeric, paprika and curry powder (½ teaspoon each.)

Step 10: Mix around the curry till it begins to brown, then add in your chopped tomatoes. (The tomatoes are essential in making the curry less dry and balancing out the intense spices)

• 3-4 Garlic Cloves
• 3 spring onions or 1 onion
• 12-15 tomatoes
• ½ red pepper

Step 11: Let your curry simmer and sauté for a good 10 minutes on medium flame, ensure your curry’s consistency is just the way you like it before adding in the lentils to your pot.

Note: If you want your dhal to be more watery ensure there is still a good amount of water with your lentils when you transfer pots, however, if you want your dhal even more chunky and thick, make sure your lentils are cooked for slightly longer to ensure more water boils out.

Step 12: Finish with some freshly chopped coriander to garnish and dish out your red lentil curry with the rice you prepared earlier, enjoy!