Basic (adaptable) Dhal

Adapted from River Cottage Veg Everyday by Hugh Fearnley- Whittingstall

Serves 4

250g red lentils

1 teaspoon ground turmeric

¾ teaspoon fine Himalayan salt

2 tablespoons olive or coconut oil

1 teaspoon cumin seeds

1 onion, halved and finely sliced

Put the lentils in a pan with 800ml cold water and bring to the boil. Skim off any scum, then stir in the turmeric and salt. Lower the heat and simmer, uncovered, for about 15 minutes, stirring or whisking vigorously every now and then, until the lentils have broken down completely and you have a puree- the consistency of a thick soup or porridge. You can whisk in a little hot water from a just- boiled kettle if you need to think it. Keep warm in the pan.

When the dahl is cooking or nearly done, heat the oil in a frying pan over a medium heat. Add the cumin seeds for a couple of minutes until browned and fragrant. Add the onion and fry for 5-10 minutes until golden brown. Tip the mixture on to the hot lentils in the pan, cover and leave for 5 minutes, then stir in the onions and cumin. Taste and adjust the seasoning.