Name: Nimbu Masoor Dal
Ingredients: 150 ml Vegetable oil; ( 1/4 pint); 1 lg Onion; sliced thinly; 2 Cinnamon sticks; 500 g Masoor dal; (red lentils) (1lb); 1/2 ts Chopped fresh ginger; 600 ml Vegetable stock; (1 pint); 600 ml Hot water; (1 pint); 1/2 ts Chilli powder; 1/2 Lemon; 1 Garlic clove; chopped; 1/2 Fresh green chilli; chopped; 2 Bay leaves crumbled; 15 g Fresh coriander leaves chopped; ( 1/2 oz); Salt

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Sainsbury’s, Sainsbury7	6	servings

INGREDIENTS

150	ml	Vegetable oil; ( 1/4 pint)
1	lg	Onion; sliced thinly
2		Cinnamon sticks
500	g	Masoor dal; (red lentils) (1lb)
1/2	ts	Chopped fresh ginger
600	ml	Vegetable stock; (1 pint)
600	ml	Hot water; (1 pint)
1/2	ts	Chilli powder
1/2		Lemon
1		Garlic clove; chopped
1/2		Fresh green chilli; chopped
2		Bay leaves crumbled
15	g	Fresh coriander leaves chopped; ( 1/2 oz)
		Salt

INSTRUCTIONS

Heat 75ml (3 floz) of the oil in a large, deep saucepan over a medium-low
heat and cook three-quarters of the sliced onion for about 5 minutes, until
soft.
Add the cinnamon sticks, lentils and ginger, and cook for about 10 minutes,
stirring frequently.
Add the stock, hot water and chilli powder. Season with salt, bring to the
boil and boil rapidly for about 10 minutes.
Squeeze the juice from the lemon half and add to the pan with the squeezed
lemon shell. Cook for a further 50 minutes, stirring frequently. Remove the
lemon shell.
Meanwhile, chop the remaining sliced onion, heat the remaining oil in a
small frying-pan and cook the chopped onion, garlic, chilli and bay leaves
for about 10 minutes, until the onion is browned.
Add this mixture, including the oil, to the lentils when they are cooked.
Sprinkle with chopped coriander and serve hot.
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