It’s a good time of year to be cooking this hearty food and with turmeric, lemons and garlic all available at the markets this week this one’s a great idea.
This Dahl recipe was requested by our friend Michael at the Wine Punter. I’m wondering which wine he suggests with this?

Feeds 6
2 fresh green chillies
5 over ripe tomatoes chopped or 1 tin chopped tomatoes
150g fresh ginger root grated.
1x large brown onion sliced.
300 grams of green lentils washed and soaked over night.
200g chickpeas soaked over night (small, organic are best)
juice of 1 lemon
2 tsp ground roast cumin
2 tsp ground roast coriander
2 tsp sweet paprika
1 tsp hot chilli powder
1 tsp fresh turmeric root grated
1/2 bunch of coriander
1/2 bunch of flat leaf parsley
1 tsp mango chutney
2tsp sea salt
black pepper
1 tsp garam masala

It’s important when using dry spices to first warm them together in a heavy based fry pan on a gentle heat until you can smell the aroma, this will increase the flavor and freshen them up. And as always cut an prepare everything before starting to cook.

-Gently fry off the onions, garlic and ginger with oil until translucent
-Add roasted spices. (reserve garam masala, fresh coriander and parsley)
-Add the chopped tomatoes and green chili. – Cook for another 2-3 mins.
-Add the pulses, salt, perpper, mango chutney.
-Place a lid on the pot and simmer gently for about 45 minutes or until soft.
-Before serving add lemon juice and garam masala, chopped flat leaf parsley and chopped fresh coriander. Serve this dish at room temperature.