6 ingredient Tikka Masala Dahl

From Mob 6. Tip: Will keep in the freezer for up to 3 months. Make yourself a batch of this warm, comforting, food-for-the-soul dahl on a blustery day. It's a well-loved flavour combo, simmered with subtle spices, and cheap as chips to throw together.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Set a deep saucepan over a medium low heat and add the oil, the sliced shallot, and the matchstick ginger. Fry until golden and crisp, about 6 minutes, then remove from the pan with a slotted spoon and drain on a plate lined with kitchen paper to absorb any excess oil.

Step 2

Add the finely chopped shallots to the saucepan and sauté for 5 minutes until softened and translucent. Add the grated ginger and fry for 1 minute until fragrant.

Step 3

Add the tikka paste and fry for 2 minutes until the oil begins to separate and the paste reduces. Then add the red lentils and stir well to coat in the flavours.

Step 4

Pour in most of the coconut oil, reserving 2 tbsp for later, and 700ml of cold water, bring to a boil, then reduce to a simmer for 15 minutes until the lentils have absorbed most of the liquid and are tender. Season generously with salt and pepper.

Step 5

Serve with a drizzle of the reserved coconut milk and top with the crispy shallots and ginger. Finish with an extra grind of black pepper. Enjoy!