Lemon Dhal

Ingredients

• dash of vegetable oil
• 1 onion, finely chopped
• 2 tsp yellow or black mustard seeds
• 1 tsp curry paste
• 2 C red lentils
• 3 C water
• 1 whole lemon, finely chopped (minus pips)
• 1 tbsp light soy sauce
• salt and pepper
• 1 tbsp tomato paste

Method

Heat the oil in a saucepan over a moderate heat and fry the onion and mustard seeds until the onion softens and the seeds start popping.

Stir in the curry paste, cook for a minute or two then add the lentils, water, lemon and soy sauce. Season with salt and pepper.

Bring to the boil. Lower the heat then simmer, stirring frequently (keep a watch on it as it burns easily) until the dhal thickens - around 20 minutes.

Add more water if necessary then mix in the tomato paste and check the seasonings. Lemon dhal is good with a vegetable curry, rice and poppadams.