250g red lentils, washed
3 teaspoons mild curry powder
1 teaspoon salt
¼ teaspoon turmeric
4 ½ cups hot water
1 tablespoon oil
2 medium onions, finely chopped
3 small tomatoes, each cut into six pieces
1. Place the lentils, curry powder, salt, turmeric and water in a large saucepan. Bring to the boil, then reduce heat to a fast simmer for approximately 30-40 minutes, or until the lentils are tender and the moisture is reduced.
2. Heat the oil in a large frying pan and stir-fry the onion until tender. Add the tomatoes and cook for a further 2 minutes.
3. Add the lentils and cook for a further 3-4 minutes, until the dhal is heated through.
4. Serve over rice, or with roti or pappadams.