Vegetarian Cuisine

Sweet cinnamon dhal
Traditionally, split mung beans are used in dhal dishes, but this recipe uses red lentils, which are more readily available.
Serves 4.

Ingredients:
1 tbsp ghee (clarified butter) or sesame oil
½ tsp black mustard seeds
½ tsp turmeric
½ tsp ground fennel or fennel seeds
½ tsp ground cinnamon
1 tsp ground coriander
275 g (9 ¾ oz) red lentils, soaked in filtered water for 30 minutes
¾ tsp salt
2 tsp lemon juice
1 tsp maple syrup
Brown rice, chapatis and your choice of vegetables.

Preparation:
1. Heat the ghee or sesame oil in a large saucepan and add the black mustard seeds. When they pop, add all the remaining spices and cook for several minutes, stirring continually to release their aromas.
2. Drain the lentils, add to the pan with 750 ml (1 ¼ pints) filtered water, and bring to the boil. Reduce the heat, partially cover, and simmer for 25-30 minutes, stirring occasionally, until the mixture is thick and the lentils are soft.
3. To give a more creamy texture, blend half of the cooked dhal in a blender or food processor, return to the pan and stir well. If the mixture is too thick, add an additional splash of water. Add the salt, lemon juice, and maple syrup to taste and serve with brown rice, chapatis, and vegetables.

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