Dhal

175 g Green or brown lentils
2 sm Onions; chopped small
1 5-cm. piece root ginger - bruised
2 tb Ground coriander
2 ts Ground cumin
2 ts Ground ginger
Salt

Soak the lentils for 6 hours or overnight. Drain, put them into a saucepan and cover with fresh cold water. Add the onion and root ginger. Bring to the boil and simmer for 20 minutes, until the lentils are tender. Remove the root ginger. Add a little salt and leave to cool in the cooking water.

After 10 minutes or so stir in the ground spices and leave until cold. This dhal is best the next day, served gently re-heated.

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