- 1 T. sesame oil or, alternatively, olive oil
- 1 cup finely chopped white onion
- 2 cloves garlic, finely chopped
- 1 T. finely chopped fresh ginger
- About a litre of veg stock
- 1 cup dried red lentils, rinsed and picked over
- 1 t. cumin
- 1 t. coriander
- 1 t. tumeric
- ¼ t. cardamom
- ¼ t. cinnamon
1. In a 3-litre+ pan, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic and ginger. Cook, stirring often, until the onions are translucent, about 6 minutes.
2. Stirring constantly, add the water or broth, lentils, spices and salt. Bring to a low boil for 5-10 minutes, then turn down the heat to low, cover and let the soup simmer for about 15-20 minutes, or until lentils are very tender.
3. Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is desired temperature and consistency, adding more water to the dahl if needed.
4. Once cooked remove from the heat and add a teaspoon each of cumin and correander and half a teaspoon of garam masala, a handful of chopped fresh correander and a cup of fried onions (you can buy these in asian supermarkets).
5. Let the fried onions rehydrate in the dahl for a good 5 or 10 minutes before serving.