Serves 4

Developed from the ‘New Food for Thought’ cookbook (2002), from what used to be a great vegetarian restaurant in London.

It makes a surprisingly sweet and very easy to eat moorish meal.

Dhal ingredients

• 30g coconut oil / margarine
• 1 white onion, finely chopped
• 5 cloves garlic, finely chopped
• 275g fresh tomatoes, skinned (or peeled) and cut into sixths (approx 2 large tomatoes)
• 1 Tbs tomato purée
• 25g root ginger, grated (not peeled)
• 2 tsp garam masala
• 1 tsp turmeric
• 1 fresh green/red chilli, de-seeded and finely chopped
• 175g red lentils (~1 cup)
• 1 litre vegetable stock (2 stock cubes, 1 litre boiling water)
• salt and pepper to taste

Rice ingredients

• 2 cups brown rice
• 4 cups water
• 1 tsp vegetable seasoning powder, or 1/2 stock cube
• a little oil

Method:

1. Set the brown rice to cook in a rice cooker (may take around 40 minutes in a regular rice cooker, 2+hours with fuzzy logic)
2. Melt the butter in a large saucepan and add the onion and garlic.
3. Cook gently until the onion is soft.
4. Stir in the tomatoes and tomato purée and continue cooking for 20-25 minutes until the mixture resembles a chutney.
5. Add the ginger, fresh chilli, spices, and stir through within the hot pan
6. Add the lentils and veg stock.
7. Cook over a low heat for approximately 15-20 minutes until the lentils are cooked and fluffy. Season to taste.
8. Serve over the cooked brown rice.