Daal chawal

• Red split lentils300 g
• Brown onions200 g
• Chopped tomatoes (tin)1 tin
• Garlic5 cloves
• Fresh ginger1 piece
• Basmati rice350 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, ground cumin, mild curry powder. Missing any? You can add them to your shop on the shopping list.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Rinse the lentils. Put them in a pan with the grated ginger, a teaspoon of curry powder and 1 litre of water. Bring to the boil, skim off any foam and simmer for 25 minutes until soft and soupy.300 g red split lentils1 piece fresh ginger
2. Cook the rice following the pack instructions.350 g basmati rice
3. Chop the onion and fry in a tablespoon of oil over a medium heat for 5 minutes. Add the chopped tomatoes, cook for 5 minutes, then stir into the lentils. Season well with salt.200 g brown onions1 tin chopped tomatoes
4. For the tarka, slice the garlic. Heat 2 tablespoons of oil in a small pan, add the garlic and a teaspoon of cumin and sizzle for 30 seconds until golden. Pour over the daal straight away and serve with the rice.5 cloves garlic

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