Red lentil dal with potato and fennel

A fragrant, warming dal of red lentils and mung beans simmered with fennel, potato, tomatoes and coconut milk, finished with a hot spiced ghee tarka and lime.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the mustard, cumin, fennel, nigella and fenugreek seeds in a small bowl and add the dried chillies.

Step 2

Place the garlic, ginger, green chilli and onion in the small bowl of a food processor and pulse until finely chopped.

Step 3

Put 3 tablespoons of the ghee into a large sauté pan (with a lid) and place on medium-high heat. Add the spices, reserving 2 teaspoons to serve, and half the curry leaves; cook for 1–2 minutes, stirring, until fragrant.

Step 4

Reduce the heat to medium and add the onion mixture to the pan along with the fennel. Cook for 20 minutes, stirring regularly, until the fennel is almost translucent and beginning to colour.

Step 5

Add the potatoes, tomatoes, turmeric, lentils and beans. Gently stir; cook for 2 minutes, then add the coconut milk, water and 2 1/4 teaspoons of salt. Stir, bring to the boil, then reduce the heat to low.

Step 6

Simmer gently, covered, for about 45 minutes, stirring occasionally. Remove the lid, increase the heat a little to bring to a gentle simmer, then cook for another 15 minutes, stirring regularly, until the lentils are completely soft and the dal has thickened.

Step 7

Stir in the lime juice and coriander and set aside.

Step 8

Just before serving, put the remaining tablespoon of ghee into a small frying pan and add the reserved spices and remaining curry leaves. Cook for 1 minute, until fragrant, then pour over the dal.

Step 9

Drizzle over the reserved coconut milk, scatter over the reserved coriander leaves and serve with a good squeeze of lime.