20-Minute Red Lentil Dal

1. Tip the red lentils into a sieve and rinse under cold water until it runs clear.
2. Warm the oil in a saucepan and soften the chopped onion for 5 minutes, then stir in the garlic, ginger, turmeric and cumin and cook for a minute until aromatic.
3. Add the chopped tomatoes and cook for 2 minutes, then tip in the rinsed lentils and the water.
4. Bring up to the boil, then lower to a simmer and cook for about 15 minutes, stirring occasionally, until the lentils break down into a thick, soft dal. Loosen with a splash more water if it gets too stiff.
5. Season well with salt, stir the garam masala through, and finish with a squeeze of lemon and a handful of coriander. Serve with rice or flatbread.

Tips from the ZestyPlate Kitchen

• Give the lentils a proper rinse to wash away surface starch, which keeps the dal tasting clean rather than gluey.
• Cook the spices in the hot oil for a minute before any liquid goes in. That short toasting wakes them up.
• Stir the garam masala through right at the end so it keeps its fragrance.
• Want it richer? A knob of butter, a splash of coconut milk or a spoon of cream all do the job.