Dhal

Nutritious and inexpensive, Dhal is a marvellous accompaniment to meat and / or vegetable curries. 

 3 tablespoons vegetable oil

250 g (8 oz) red lentils

1 or 2 red chillies, finely chopped

1 teaspoon salt

1 teaspoon turmeric

4 1/2 cups boiling water

3 tomatoes, quartered

2 onions, finely chopped

1 tablespoon fresh ginger, finely chopped

Put lentils, chilli and salt into a saucepan with boiling water, and cook until tender.  Puree lentils in a blender or food processor or push through a sieve.  Fry tomatoes and onions in oil until golden.  Add to lentils with ginger and cook for 5 minutes.  The Dhal should have a thick consistency.  Serves 4 to 6.