Red lentil dhal

1. Put the lentils in a sieve, rinse under cold water, then transfer to a medium saucepan. Cover with water to a depth of 3cm and simmer, uncovered, for about 20 minutes, until the lentils have softened and broken down – aim for a soupy consistency. Top up with more water if the dhal becomes too thick.

2. Heat the oil in a heavy-based frying pan over a medium heat and fry the onion for 5-7 minutes, stirring frequently until browned. Turn the heat to low and add the garlic and ginger. Fry for 1 minute, stirring all the time.

3. Add the chopped tomatoes and Bengal masala and cook for another 3-5 minutes, without a lid, until the tomatoes have softened.

4. Reheat the dhal until bubbling, if needed. Stir in
the fried onion and tomato masala and turn off the heat. Cover the pan, leaving the flavours to infuse for 10 minutes. Add the chopped coriander. Serve with boiled rice or Indian bread, if liked.