Following our earlier article this week about cutting the cost of your curry here's a simple but tasty dal (lentil purée) which makes a good accompaniment for chicken tikka or a cauliflower and potato curry. It's also pretty good on its own with some warm pitta bread or naan. 

Grinding your own spices might seem a slog but really does give the dish a better flavour. If you haven't already got one it's worth investing in a pestle and mortar.

Serves 4-6
Vegetarian, Vegan
Time: about half an hour
Cost: about 50p a head so long as you've got a good selection of spices

250g red lentils
1/2 tsp turmeric
A small chunk (about 2 cm square) fresh ginger, peeled and coarsely grated or 1 tsp fresh ginger paste
1 medium onion, peeled and finely sliced
4 tbsp sunflower or grapeseed oil
1 tbsp coriander seeds or 2 tsp ground coriander
1 tbsp cumin seeds or 2 tsp ground cumin
2 large cloves of garlic, peeled and finely chopped
A pinch (about 1/4 tsp) chilli powder or cayenne pepper
1/2-1 tsp salt
2 heaped tbsp finely chopped coriander

Put the lentils in a pan with the turmeric, grated ginger and 850ml cold water. Bring to the boil and carefully spoon off any froth on the top. Part cover the pan and simmer for about 25/30 minutes or until the water is absorbed (you want it sloppy rather than stiff)

Meanwhile fry the onion in 2 tbsp of the oil over a medium heat turning regularly until the edges of the slices have turned dark brown (about 10 minutes) Remove from the pan and set aside.

Crush the coriander and cumin seeds if using.

Once the lentils are cooked heat the remaining oil, fry the garlic for a minute then add the crushed coriander and cumin seeds and chilli powder. Cook for another minute then return the onions to the pan and heat through. Season the dal with salt to taste and stir in the fresh coriander. Tip into a bowl and top with the crispy onions. As well as the serving suggestions above you could serve it with plain or soy yoghurt or a cucumber or yoghurt raita.

* Any leftover dal is very tasty cold as a filling for pitta bread or add some stock to turn it into a spicy lentil soup

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