- dash of vegetable oil
- 1 onion, finely chopped
- 2 tsp yellow or black mustard seeds
- 1 tsp curry paste
- 2 C red lentils
- 3 C water
- 1 whole lemon, finely chopped (minus pips)
- 1 tbsp light soy sauce
- salt and pepper
- 1 tbsp tomato paste
Heat the oil in a saucepan over a moderate heat and fry the onion and mustard seeds until the onion softens and the seeds start popping.
Stir in the curry paste, cook for a minute or two then add the lentils, water, lemon and soy sauce. Season with salt and pepper.
Bring to the boil. Lower the heat then simmer, stirring frequently (keep a watch on it as it burns easily) until the dhal thickens - around 20 minutes.
Add more water if necessary then mix in the tomato paste and check the seasonings. Lemon dhal is good with a vegetable curry, rice and poppadams.