Easy Dhal - Jinde

1 cup red lentils (soak in water for faster cooking time)

Thumb sized ginger

A few cloves of garlic

1 onion

2 tsp turmeric

1 tsp cumin

1 tsp coriander powder

2 stock cubes

4 cups water

Blitz onion, garlic and ginger in a food processor (the sofrito).

Sautee in a bit of oil (flavourless oil is best unless using coconut oil or ghee) until fragrant.

Add in drained lentils.

Add in spices and sautee for a couple of minutes.

Add in water, bring to boil then let it simmer.

Add in stock cubes.

Cook until lentils are soft and adjust seasoning as desired.

Serve with rice or roti - ENJOY!

Variations

For a creamier dhal, reduce the amount of water and add in coconut milk.

While the lentils are simmering, add in some chopped carrots and/or cherry tomatoes and cook until tender.

If you have mustard seeds and/or curry leaves, sautee these with the sofrito mixture.

Throw in a handful of baby spinach and mix through before serving for an extra source of iron.