RED LENTIL DAL
One cup Red lentils
Three cups water
One medium onion, finely chopped
One clove garlic, finely chopped
One Tbsp Butter
Five Cloves
Five Cardamoms
Two Kaffir Lime Leaves (you can substitute lemon or lime zest or peel, if you haven't got the leaves)
One Tbsp Curry paste; (You can add more or add chillies if you like a dahl with kick.)
One Vegetable stock cube (or Massel makes a meat-free stock cube line, and I would use Chicken if you choose this option)
Good Pinch Salt.
METHOD:
Combine all ingredients in a saucepan. Bring to a simmer over a low heat and cook for 15-20 minutes, stirring occasionally to make sure it doesn't stick. The red lentils cooked quickly and can be served while they still hold their shape, although I prefer to let them break up and make a smoother dahl. It's also great as a dip. Service with curry and rice or just with poppadums or Indian breads.