After making Nomad's divine recipe for Humble Beans and rice I thought I'd share one of our favourite 'day before payday and there's nothing in the cupboard' legume recipes.

Red Dhal  

• 1 Tbsp of Oil (I use a light Olive)
• 1 medium sized onion- chopped
• 1 clove of garlic crushed
• 2 tablespoons of Rogan Josh curry paste (We always have a jar sitting in the fridge- I've never made it from scratch- I don't trust my spice balancing skills)
• 1.5 cups of Vegetable stock
• 1-2 cups of water (If you haven't made any stock, just use water)
• 1 cup of dry Red Lentils
• 1 cup of rice (brown, basmati or Jasmine)

Optional extras:

• Mango Chutney (this is a must for me)
• Yoghurt (possibly with a little chopped mint mixed through)
• Pappadums
• Chilli- Dried or Fresh
• Sultanas

1. Saute the onion and garlic until translucent
2. Add the curry paste and cook it through the onion until it's fragrent (approx 1 minute of stirring)
3. Add the stock, water and lentils and simmer for 20 minutes mixing occasionally add more water if the mixture becomes dry before the lentils soften. This is also the time to add either the Chilli if you like some heat or sultanas if you'd like extra sweetness.
4. Serve on a bed of rice with Mango Chutney, Yoghurt and Pappadums on the side.

LB

Hint: Don't lick your fingers after chopping the Oh so cute miniature Thai Chilli you just picked from your garden. Ouch! my lips and mouth are on fire.