Dal soup

Ingredients:

200 g red lentils
1 tsp ground turmeric
2 long red chillies, chopped
1 red onion, chopped
1 tomato, chopped
2 garlic cloves, choped
5cm ginger, peeled and chopped
1 tsp cumin seeds
50 g ghee
1 sprig curry leaves, picked
1 tsp black mustard seeds

Method:

1. Place the lentils, turmeric, chilli, onion, tomato and 1½ litres of water into a saucepan. Bring to the boil then reduce to a simmer and cook for 15 minutes, or until the lentils are tender and beginning to break up.
2. Meanwhile, using a pestle and mortar, grind the garlic, ginger and cumin seeds into a paste.
3. Heat the ghee in a small heavy-based frying pan over a medium to low heat, add the curry leaves, mustard seeds and the spice paste and cook for 4 minutes or just until the mustard seeds begin to pop and the mixture starts to brown.
4. Pour the spice mixture into the lentils, combine well and simmer for 4 minutes. Season with salt and pepper then ladle into bowls to serve.