Are you eating on the run? Consider making a pot of spiced dal at the start of the week and keeping it in the fridge to reheat for a quick meal. The flavour develops with time ensuring it gets tastier as the week goes on.
1 cup moong dal (or red lentils)
1 tbsp mustard oil
1 tbsp fresh ginger, grated
2 cloves garlic, chopped
1 onion, chopped
1 tsp turmeric
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp mustard seeds
sea salt, to taste
2 ripe tomatoes, chopped
3 tbsp fresh coriander, chopped
1 tbsp lemon juice
steamed basmati rice (optional),
pappadums, to serve
1 Put dal in a saucepan with 3 cups water. Bring to the boil, reduce heat and simmer for 20 minutes or until very soft.
2 Heat oil in a large frying pan. Add ginger, garlic and onion and cook over medium heat for 5 minutes or until onion is soft. Add turmeric, fennel seeds, cumin seeds, mustard seeds and a pinch of sea salt. Cook for 2 minutes.
3 Add spice mixture and tomato to dal. Cover saucepan and cook for a further 10 minutes.
4 Remove dal from heat and stir in coriander and lemon juice. Serve dal with steamed basmati rice (optional) and pappadums.