Dal Mishrani

Ingredients:

1 Mishra’s Curry Cube

1 brown onion, finely chopped

2 cloves garlic, finely sliced

2cm root ginger, finely chopped

1 ripe tomato, finely chopped

1 cup fresh, or 1 can (400g) black lentils

1 tbsp oil

1 cup water

Juice of half a lemon

Chopped fresh coriander for garnish, optional

Step one

If using fresh lentils, wash several times in cold water then drain thoroughly. Heat the oil in a pan, then add the onion, garlic and ginger and cook over a medium heat, stirring often, until the onion has softened and is beginning to brown.

Step two

Add the Curry Cube and stir to mix it in with the onion, cook for about 1 minute. Add the chopped tomato and stir to mix, then cook for 2 - 3 minutes before adding the lentils to the pan.

Step three

Stir to coat the lentils in the mixture, then add the water and mix thoroughly. Bring to the boil, then reduce to a simmer for 30-40 minutes until cooked if using fresh lentils, or 15 minutes for canned lentils.

Step four

Add salt and pepper to taste. Just before serving, pour in the lemon juice and stir well. Sprinkle over the chopped coriander if using, and serve hot. Goes well with rice, vegetable or meat curries and Indian breads.