The finished recipe. Red Lentil Dal with Warm PittaIngredients 1 to 6. 65 g Red lentils (Dry weight.). 60 g Onion. 150 g Chopped tomatoes, tinned. 2 cloves, about 6 g Garlic. A thumb, grated Fresh ginger. Half a teaspoon Ground turmericIngredients 7 to 12. A teaspoon Ground cumin. 5 g Rapeseed oil. 1 pitta, about 60 g Wholemeal pitta. A good squeeze Lemon juice. A handful Fresh coriander. To taste SaltStep 1. Rinse the lentils until the water runs clear, then put them in a pan with 350 ml of water, the turmeric and half the onion, chopped. Bring to the boil, skim the foam, and simmer with the lid ajar for twenty minutes, stirring now and then, until they collapse.Step 2. While they cook, fry the rest of the onion in the oil until brown at the edges, about eight minutes, then add the garlic, ginger and cumin and fry for a minute more.Step 3. Stir the tomatoes into the onion pan and cook down for five minutes, then tip the lot into the lentils. Salt, and add lemon until it tastes bright rather than flat.Step 4. Warm the pitta in a dry pan or the toaster, tear it, and eat with the dal and coriander.
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