Step 1

Heat oil in a medium sized pot over medium heat. Add the onion, and cook for 5-7 minutes, until soft.

Step 2

Make a space in the onion and add the minced garlic and ginger. Add a bit of extra oil if needed. Cook for 1 minute, stirring occasionally.

Step 3

Add all the spices: curry powder, cumin, coriander, garam masala, turmeric and salt. Stir to coat onions and cook for 1-2 minutes, until spices are fragrant. Be careful not to burn: stir occasionally and keep an eye on them.

Step 4

Add around 1 cup of stock, and use a spatula to scrape all the bits off the bottom of the pan.

Step 5

Add the rest of the stock, the lentils and diced tomatoes. Stir, cover, bring to a simmer, then cook (covered), for 30 minutes. You will want to stir occasionally to prevent anything from sticking to the bottom of the pan.

Step 6

Serve with rice and naan bread.

Step 7

This red lentil dal may be prepared ahead and stored in the fridge for up to 4 days, or the freezer for up to 4 months.