Simple Red Lentil Dahl

Step 1
Rinse lentils in a bowl of water and drain well. Place lentils in a saucepan with 4 cups water and the cinnamon sticks. Turn heat to medium, bring to a simmer and cook for 15 mins. Once cooked through and tender, drain and set aside.

Step 2
While lentils are cooking, finely dice the onion, thinly slice the garlic cloves and grate the ginger.

Step 3
Place rice in a saucepan and add 3 cups of water. Bring to simmering point over medium heat then reduce the heat to low and put the lid on. Cook for 15 minutes, or until the water has absorbed. Turn off the heat and let sit covered for another 10 minutes. This will make your rice soft and fluffy.

Step 4
While the rice is cooking, in a heavy based saucepan, heat oil over medium heat. Saute onion for 3 minutes, then add garlic and ginger and saute for another 2 minutes. Add curry leaves, cumin seeds, black mustard seeds, chilli flakes and ground turmeric, and mix well until the seeds begin to pop.

Step 5
Add cooked drained lentils, tomato, coconut milk and salt, mix well and reduce the heat to low. Cover with a lid and cook gently for 10 minutes until thickened.

Step 6
Taste and season with extra salt if needed. Take off heat and squeeze in the lime juice. Serve with steamed rice and plenty of chopped coriander.