Dhal with spiced potatoes and tomatoes

  • 1 medium baking potato, peeled and cut into 1/2 inch cubes
  • 50g red lentils, rinsed and drained
  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 1 chilli pepper, de-seeded and chopped
  • 1 heaped tsp garam masala
  • 1 tsp cumin seeds
  • 450g fresh plum tomatoes, chopped
  • 1 tin chickpeas, rinsed and drained
  • 1 tsp fresh ginger, peeled and minced
  • 1 tbsp fresh coriander leaves, chopped

Bring a large saucepan of lightly salted water to the boil.  Add the potatoes and parboil for 7 minutes.  Remove with a slotted spoon and set aside, reserving the cooking water.  Add the lentils to this water, return to the boil, and cook for 8-10 minutes or until the lentils are tender but still hold their shape.  Drain and set aside.

In a large non-stick frying pan or wok, fry the cumin seeds until they start to sizzle.  Add the onion, chilli and garam masala, and continue to fry until the onion begins to soften.  Stir in the potatoes, tomatoes, chickpeas, ginger, and garlic.

Cook, stirring occasionally, until the tomatoes soften and the potatoes are tender.  Stir in the lentils and cook until heated through.  Remove from the heat and stir in the coriander.  Serve.

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