Dhal

We are about to set off for a trip to Sri Lanka to go to an old and dear friend's wedding and see something of the country while we are there. I expect to eat wonderful curries - cashew nut curry is a staple I understand from Rick Stein. In fact we are staying some of the time in a hotel he recommends for the best curry in South East Asia - whoopee. I hope to eat lots of dhal which I could certainly live on, with rice, as it is very nutritious and very deliciously satisfying. There are lots of recipes and ways of doing dhal. This is the one I have settled on.


Dhal

300g yellow split peas or red lentils - or an equal mixture of both
1tsp salt
1tsp turmeric
Litre water

1. Cook these together until the peas/lentils are soft - about 20 mins. Split peas take longer than red lentils so if the majority are peas it may be more than half an hour; keep checking if they are cooked. As dhal can be as soupy as you want it to be, or as dry, now is the time to take the lid off to let it cook a bit longer and thicken up if it looks too wet.
2. In vegetable oil, fry a clove of chopped garlic,1 tsp chilli powder, and 2/4 tomatoes chopped..
3. Mix these into the peas/lentils and cook another 15-20 mins, lid on or off.
4. Garnish with fresh coriander.

Very simple but so good, with rice and perhaps some salad as a complete meal, or as a side dish with another curry. A favourite addition is to put some wilted spinach in at the end.