Indian Dahl

Peel the onions and chop into small dices. Peel the garlic and ginger and grate finely. Rinse the lentils thoroughly using a fine sieve.

Heat a pot to 150 ºC and add the oil. Then add onions, garlic and ginger and fry until the onions are translucent. Add cumin, coriander, chilli powder, garam masala and turmeric and allow the spices to sauté briefly for about 30 seconds. It can be a good idea to mix all the spices in a small bowl beforehand, so they can be added all at once. Add the rinsed lentils to the pan, then add the canned tomatoes, coconut milk and vegetable stock. Reduce the heat to 102 ºC and cover with a lid. Simmer for 20 minutes with the lid on, stirring a few times. Remove the lid and cook for a further 30 minutes or so, stirring occasionally. When the lentils have softened and the dahl has thickened to a porridge-like consistency, it's ready. While the dahl is simmering, you can prepare the raita.

Rinse the cucumber and cut it lengthwise. Use a spoon to scrape out the seeds. Cut the cucumber into thin strips and then into small dices. Rinse the fresh coriander, chop finely and measure out 2 tbsp. Combine cucumber, coriander, greek yoghurt, ground cumin, lime juice, sugar, salt and pepper in a bowl and mix well. Refrigerate until serving.

Season the dahl with lime juice, sugar and salt. If the dahl is a little too thin, let it simmer a little longer, and if it's too thick, add a little water until the consistency is to your liking. Plate your dahl in bowls or deep dishes topped with a bit of raita. You can serve the dish with rice or bread, whichever you prefer. Also, try to serve it with homemade flat bread, find the recipe via the link.