DIWALI menu (mains) - Tamarind dhal

INGREDIENTS: 200g red lentils (masur dhal)

4 tbs oil

6 cloves of garlic

700ml hot water

6 curry leaves (optional)

4 dried red chillies

¼ tsp whole cumin seeds

1 tsp salt

1 tbs tomato purée

1 tbs tamarind chutney (if using tamarind concentrate, use it very sparingly)

METHOD:

Wash the lentils in cold water and leave them to soak while you prepare the other ingredients. Finely chop four cloves of garlic. Thickly slice the remaining two cloves for the garnish. Heat 2 tbs of oil in a pot and add the four chopped cloves of garlic and two dried red chillies, followed immediately by the drained lentils. Lower the heat and slowly fry the lentils. After 5 minutes, add turmeric and a generous pinch of salt. Keep frying the dhal on low/medium heat until the raw smell of the turmeric is gone (usually another 5 minutes). Add the hot water and increase the heat to maximum. Once the lentils are boiling, cover and simmer for 15 minutes. Open the pot and use the back of a wooden spoon to break down some of the lentils. Add the tomato purée, tamarind and salt. Taste and adjust the seasoning. The final stage is the tempering of the dhal. In a new pan, add the remaining two tbs of oil and heat to medium/high. Add two dried red chillies, followed by the sliced garlic and the curry leaves. Do not let the garlic burn. Pour the infused oil for tempering on to the lentils. The dhal can be made in advance and reheated if necessary.