• 1 onion, peeled and thinly sliced
  • 1 tbsp oil
  • 2 tsp cumin seeds, ground
  • 1 tsp coriander seeds, ground
  • 2–3 cloves, ground
  • 8 oz / 230 g red lentils
  • 1 pt / 570 ml water
  • salt


Fry the onion in the oil in a saucepan until wilted, and then add the spices, and fry for a few minutes. Stir in the lentils, and when they are coated with oil and spices, add most of the water. Bring to the boil, cover and simmer until the lentils are almost tender. Add salt at this stage and the rest of the water. If you prefer a soupy dhal, add a further ΒΌ pt / 140 ml. water.