Indian Dahl

Ingredients
250g dried red or green lentils
2 tblspn olive oil
1 tspn whole mustard seeds
1 tspn whole cumin seeds
1 large onion, chopped
1 clove garlic, crushed
1 tspn garam masala
1 tspn ground coriander
1 tspn cayenne pepper
Chilli if desired
1 tspn ground turmeric
Fresh coriander, chopped

Directions
Rinse lentils. Put in saucepan, covered with plenty of fresh water. Bring to the boil; simmer until lentils are soft (approximately 20 minutes for red or 40 minutes for green). Drain. Heat oil in a large frying pan; cook mustard and cumin seeds. They will pop and may jump, so keep covered but do not burn. Add onion and garlic; sauté until soft. Stir in garam masala, coriander, cayenne, chilli and turmeric; cook for a few minutes. Combine spice mixture and lentils. For a chunky texture and appearance, serve as is. If you prefer a smooth dhal, puree before serving. Garnish with fresh coriander.