250g red lentils
1 tsp turmeric
1 tsp salt, or to taste
2 tbs oil, I use a local rapeseed oil
1 tsp cumin seeds
1 red onion, halved and thinly sliced
Wash the lentils then bring to the boil in 800ml water, or more if you want a thinner dal. Scoop off the scum, add the turmeric and salt. Cook for 20 mins. You can add more boiling water if you want a thinner consistency. Meanwhile heat the oil to a frying pan, add the cumin seeds and cook for a minute or so, they will darken and become fragrant. Add the onions and cook for 10 mins or so, stirring occasionally. You want them golden, with a few crispy bits! Add the onions to the dal. Stir and leave for 5 mins. Serve with coriander leaf. I tend to add a lot of leaves rather than a mere garnish. You could use other fresh herbs. I like lime wedges on the side. Good with rice, parathas or my preference, homemade sourdough bread.
Variations: Add chopped fresh chillis in with the cooking dal, or 1/2 tsp of a good quality red Kashmiri chilli powder.
So simple, so quick.