Ingredients:

• 150g red lentils, washed
• 100g chana Dahl, washed
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tbsp garam masala
• 3 green cardamoms, bruised
• 1 inch of cinnamon stick
• 10 curry leaves
• 1 tbsp brown mustard seeds
• 2 small dried red birds-eye chillies
• 1 tbsp ginger and garlic paste
• 1 tbsp tomato purée
• 1 large onion cut in half and thinly sliced
• 1 tbsp finely chopped coriander
• 1 litre of Marigold vegetable stock

Method:

1. Fry the onions in a little oil until very soft but not browned.
2. Add the ginger and garlic paste and fry with the onions for a minute
3. Add the spices and stir fry for a minute
4. Add the stock and mix with the onions and spices
5. Add the lentils and chana Dahl, and bring to the boil.
6. Simmer for 25-30 minutes, stirring occasionally to stop the Dahl sticking to the bottom.
7. Keep cooking slowly until the chana Dahl is tender and the mixture has reached the thickness of Dahl required ? some folk like it thick and some more like soup.
8. Serve Dahl in a bowl.

Extras:

1. Fry some mustard seeds, cumin seeds, chopped garlic and some small red dried chillies in a tablespoon of oil to make a tarka. When the mustard seeds begin to pop pour the mixture over the Dahl in the serving bowl