Mixed Dhal

1. 1

   Mix the lentils together in a large bowl and wash in several changes of water.

2. 2

   Heat the ghee in a large, heavy-based, preferably non-stick saucepan, and add the onion, garlic, ginger and chili.

3. 3

   Cook, stirring, until onion is soft, and starting to brown.

4. 4

   Add the seeds and powdered spices, and cook, stirring until fragrant.

5. 5

   Add the lentils along with the undrained tomatoes and stock, and stir to combine.

6. 6

   Bring to the boil, then reduce heat and simmer, covered, for about one hour, stirring occasionally, until lentils are tender.

7. 7

   Add small amounts of water from time to time if the mixture appears to be sticking, or is too thick before the lentils soften.

8. 8

   Add the coconut cream and cilantro just before serving, stirring and heating through over low heat.

* Per serving · 4 servings · Values may vary.