Dahl with garlic flat breads, basmati, local radish and coriander

ONLY do this first step if you haven’t already soaked the lentils.

Boil the kettle. Rinse the lentils with cold running water to remove any debris. Place lentils in a bowl and pour over boiling water to cover, while you get the dahl started.

Dice the onion and mince the garlic (separate a little off and mix with olive oil for the flat breads). In a medium pot on a medium heat, sweat onion for 3 to 4 minutes, or until they are just starting to brown. Then add garlic and cook for another 2 minutes. Add the dahl spice and a good pinch of salt, this recipe needs it.

Add the tinned tomatoes, rinse the can with the water and add to the dahl as well, strain and add the lentils and water. Bring to a simmer.

Cook for about 40 minutes (less if you’ve soaked the lentils), or until the lentils are tender and the sauce is thick. You may need to add more water along the way if it’s looking dry.

While the dahl is cooking, prepare the rice. Wash the rice under cold running water until the water runs clear. In a small pot, add the rice with one and a half times the amount of water and a pinch of salt. Bring to a boil, stir, then cover and reduce heat to very low. Cook for 15 minutes, or until the water has been absorbed.

Finely chop the coriander stalk and throw in the dahl.

For the salad, remove the tops of the radish then thinly slice into rounds. Roughly chop the leaves and combine with the radish, a pinch of salt, a drizzle of olive oil and splash of any type of vinegar or a little lemon juice.

In a large hot fry pan, place the bread in a little oil and brush on a little of the garlic oil. Fry until golden.

Serve dahl topped with coriander and radish salad, warm breads and lime chutney on the side.