Dahl (Vegetarian Lentil Curry)

This recipie is pretty much a once a week meal, served simply with natural yoghurt, mango chutney and rice. It is also good with homemade indian bread (rotli), i will put up a link once i post the recipe. It is easy to make a large batch and have plenty of leftovers, the recipie is fine to double the quantities.

I am always varying the recipe, the original is simply the cooked lentils but i have adapted the recipe to add chopped pumpkin, fresh or tinned tomatoes and baby spinach. I also have tried it with zucchini or eggplant which is also delicious.

The original recipe is from Charmaine Solomon's The Complete Asian Cookbook and the addition of vegtables is my variation.

Ingredients:
250g red lentils (you can try different types of lentils but they may need to be soaked and the cooking time may vary)
1 1/2T. ghee or oil
1 large onion, finely diced
2 cloves garlic, finely chopped
1t. of ginger finely chopped
1/2t. ground tumeric
3cups hot water
1t. salt
1/2t garam masala

Optional vegtables include either: diced pumpkin (1/2 a butternut, diced), zucchini (2 roughly sliced), eggplant(1 roughly diced), canned or chopped tomoatoes (6small or 4 large diced or one can), chopped and washed spinach or washed baby spinach (2 large handfuls) or anything else you might like to add.

Method:
 Wash lentils thoroughly, and drain well.
Heat ghee and fry onion, garlic and ginger over medium-low heat until the onion is golden brown (I cook this dish in a cast iron wok but any heavy bottomed pan which you can cover will do, it is important not to rush the cooking of the onion, it is essential to the taste of the dish).
Add tumeric and stir well. Add drained lentils and fry for a minute or two (Here is where you will add the pumpkin, zucchini, eggplant or tomatoes if using), then add the hot water (slightly less if using lots of vegtables as they will add liquid).
Bring to the boil then reduce the heat to a simmer, cover and cook for 15-20 minutes until the lentils are half cooked (and the vegtables are almost cooked).
Add salt and garam masala (add spinach if using), mix well and continue cooking until lentils are soft and the consistency is similar to porrige. If there is two much liquid, leave the lid off the pan to speed evaporation.

Serves 4-6