Indian Dhal

Serves 4

Ingredients

200g puy lentils or brown lentils (picked over, rinsed well and drained)
3 cups/750ml water
1 tablespoon ghee
1 onion (chopped)
1 tablespoon brown mustard seeds
1 fresh green chilli (finely chopped)
4 curry leaves (fresh or dried)
1/2 teaspoon ground asafoetida (optional)
1 carrot (finely chopped)
90g green beans (chopped)
3 fresh red chillies (finely chopped)
1 tablespoon tamarind concentrate
1 cup/250ml water - hot
1 bunch fresh coriander (leaves chopped)

Method

1 Place lentils and water in a large heavy-based saucepan over a high heat. Bring to the boil.

2 Cover, leaving the lid slightly off-centre to allow steam to escape during cooking. Reduce heat and simmer, stirring occasionally, for 20-25 minutes or until lentils are tender but not mushy. Remove pan from heat, but do not drain.

3 Melt ghee in a nonstick frying pan over a medium heat.

4 Add onion, mustard seeds, green chilli, curry leaves, turmeric and asafoetida (if using). Cook for 3 minutes or until onion is golden and mustard seeds begin to pop.

5 Stir in carrot, green beans, red chillies and tamarind. Cook, stirring, for 3 minutes or until vegetables soften.

6 Stir in hot water and cooked, undrained lentils. Bring to boil and simmer for 10 minutes or until mixture thickens. Just prior to serving, stir in coriander.

Tip: Asafoetida powder is made by combining the ground-up resin from two types of giant fennel. Very strong smelling, it is an ingredient that shouldn't be overused. The main reason it's used in Indian cooking, and lentil dishes in particular, is that it acts as an an anti-flatulent.