One-Pan Coconut Dhal

Steps

1. Finely slice the 2 onions, crush or finely chop the 4 cloves garlic and finely chop the thumb sized ginger.
2. Rinse the 300g red lentis until the water runs clear, then drain.
3. Heat the 2 tbsp sunflower oil in a large, shallow pan and cook the onions over a low heat for 10 mins until starting to brown, adding more oil if the pan looks dry.
4. Add the garlic and ginger, and cook for another 30 seconds.
5. Scatter in 5 curry leaves, if using, then add 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp coriander powder, 1 tsp turmeric, 1 dried chilli and cook for a few minutes more.
6. Stir in 1 tbsp tomato purée and cook for 1 minute longer.
7. Stir in the red lentils, ensuring they’re well coated in the spices, then pour over the 400g coconut milk and 850ml water.
8. Bring to the boil, stirring occasionally, then simmer for about 30 mins until the lentils are soft and soupy.
9. Scoop out the whole chilli and discard, then season generously with salt.
10. Serve with a sprinkling of the some coriander, sliced ginger and some sliced green chilli, and drizzle with a bit more oil.
11. The dhal can now be left to cool, then frozen in portions, or as one batch in a large plastic container. Defrost completely before reheating in a pan over a low heat, adding more water to loosen if needed.