Thanks to Caroline of Exeter who sent in the great recipe. There are many variations of this very basic recipe. Also vary to spices for your own take on this great favourite of ours.
100g of lentils (red / black / yellow - whatever proportions you fancy)
One medium onion – chopped
Clove of garlic – crushed
Tin of chopped tomatoes
Veg stock cube
Knob of ginger
Oil for frying
Two teaspoons of curry powder (or your mix of Indian spices - garam masala, turmeric, cumin, etc)
Salt & pepper to taste
3 cups of water
Fry the onions, ginger and garlic adding the mustard seeds and spices when they are golden colour.
We also sometimes add a chopped pepper and fry this as well. While this is frying, put the lentils in a saucepan with the water and the stock cube. Then add the fried onion mixture and the tomatoes to the lentils and cook for about 45 mins or until the lentils are soft. We sometimes use a 'blitzer' for a few seconds to make the dahl more smooth. Enjoy.