Serves: 6-8

This recipe is still very much a work in progress from the original. It’s not quite there for me yet.

Ingredients:

• 300g Red lentils
• 1,500ml Water

• 3 Tbsp Coconut oil
• 200g Onion (one regular large onion)
• 30g Garlic (one head, ish), peeled and chopped
• 30g Ginger, peeled and chopped

• 1 Tbsp Salt
• 1 Tbsp Garam Masala
• 1 Tbsp Coriander, ground
• 2 tsp Turmeric

• 3 Tbsp Coconut oil
• 1/2 Capsicum
• 1/2 tsp Chilli flakes
• 1/2 tsp Chilli powder
• 1 Tbsp Mustard seeds

• 1/4 tsp Fenugreek, ground
• 2 tsp Cumin seeds
• 1/4 tsp asafoetida (optional)

• 3 cups Basmati Rice or hot Chips

Instructions:

1. Wash the lentils and cook them in 1,500ml of water in a pressure cooker for about 5 minutes.

2. Sauté onion in coconut oil, and then add the garlic and ginger and cook for a few more minutes.

3. Add salt, garam masala, ground coriander, and turmeric. Mix well, and add to the cooked lentils.

4. Sauté chilli, capsicum, and mustard seeds in the extra coconut oil, and heat over medium heat. When the mustard seeds start to pop, add cumin seeds, ground fenugreek, and asafoetida, remove from heat, and add to the dal.

5. Enjoy over the rice, or the chips!