2 fresh chillies, sliced thinly (reserve a few slices for the garnish)
2 garlic cloves, chopped
250g red split lentils
1 litre vegetable stock
1 tsp dried mint
2 limes, zest and juice
1 lemon, zest and juice
For the dressing:
2 tbsp olive oil
½ tsp cumin seeds
1 garlic clove, finely sliced
¼ tsp cayenne pepper
1 tbsp fresh coriander leaves
Serve with rice, naan bread or chappati
To make the dhall, gently heat the oil in a large deep pan, add the onion and slowly cook for 10 minutes. Cooking the onions on a low heat with intensify the flavor and improve the whole dish.
Add the cumin, salt, turmeric, chillies, garlic cloves and cook for 2 minutes.
Add the lentils, stock and mint. Bring to the boil and simmer for 30 minutes, add more stock if required, Stir occasionally.
Add the majority of the lime and lemon juice, but reserve some to garnish.
To make the dressing, gently heat the olive oil then add the cumin, the finely sliced garlic and the cayenne pepper. Cook for 30 seconds only then remove from the heat.
To serve, place the dal into a serving dish and spoon swirls of the dressing over the top. Add the lemon and lime zest, the reserved chilli slices, a little fresh coriander and the remaining lime and lemon juice (to taste).