Yellow Dal Tomato Curry

Lentils are always a great veg option for those days your seeking Vegetarian cormfort food and just dont want to spend a lot of time chopping like a hundred fresh vegetables. It is always a great idea to have boiled lentils stocked and stored in your freezer to whip up a quick stew/curry.

Ingredients:

• 2 cups cooked(boiled) yellow dal lentils
• 1 tbsp of butter or margarine
• 1 tbsp of veg oil
• 1 medium onion
• 1 tsp whole cumin seeds
• 1/2 tsp whole mustard seeds 
• 1 tsp cumin powder
• 2 garlic cloves (finely chopped)
• 1 tsp ginger (finely chopped)
• 1 dry or fresh green chili
• 1 tsp tomato paste
• 1/2 can tomatoes or (4 fresh tomatoes chopped/blended)
• 1 stock cube mixed with 3/4 cup water ( or veg/ meat stock) 
• salt to taste
• handful of dhania to finish

Method:

1. Heat oil and melt butter in a sauce pan
2. Add the onions and fry on medium heat till they slightly soften for like a minute
3. then add the whole spices cumin and mustard seeds
4. add the aromatics ginger, garlic, whole chili, cumin powder and fry until fragrant and they slightly brown
5. add the lentils mix well
6. then add the tomatoes & tomato paste stir to mix well
7. add the stock cube mixed with hot water
8. check seasoning then simmer for about 10mins or until the sauce thickens and flavour develops
9. Finish with some freshly chopped dhania.

For the stock cube, I used a vegetarian stock cube 'tomato and onion' based. You can swap with your choice of stock cubes or home made stock.