Nadine, this is an Indian recipe that my family loves. We like to eat it with Basmati rice and a salad. I hope that you will like it!


LEMON DAL

225g (8oz) masoor dal (split red lentils)
1 Onion
1 Garlic clove
1 hot red chili
1 1/2 Cups tomatoes, chopped
1/2 Cup fresh coriander, chopped
4 Tablespoons ghee or vegetable oil
1/2 teaspoon ground turmeric
Salt
Finely grated rind and juice from 1 lemon
1 teaspoon cumin seeds
1. Rinse dal under cold water and drain. Peel and halve the onion, then cut into thin slices. Crush the garlic. Chop the chili, tomatoes, and coriander.
2. Heat 1/2 the ghee or oil in a heavy based saucepan or casserole. Add the onion and cook over a high heat for about 5 minutes or until golden brown. Remove from the pan with a slotted spoon and drain on a paper towel.
3. Add the turmeric to the ghee remaining in the pan and cook, stirring, for 1 min. Add the dal salt and lemon rind and juice. Cook, stirring, for 1 minute, then add 300ml (1/2 pint) water.
4. Bring to a boil and add tomatoes and coriander. Cover with a tight fitting lid, turn the heat to its lowest setting and cook for 25-30 minutes without lifting the lid to prevent steam escaping. When cooked, the dal should be very soft and all of the water absorbed.
5. When the dal is almost ready, heat the remaining ghee or oil in a small pan. Add the cumin seeds and the garlic and chili. Cook, stirring, for 2 minutes.
6. Beat the dal to a smooth, moist consistency. If it is too dry, add a spoonful of hot water; if too moist, cook, stirring over a high heat, to evaporate moisture. Season with salt, if desired.
7. Turn into a warmed serving dish. Pour the hot ghee mixture over and scatter the fried onions on top. Serve immediately.