Rajasthani Dal

This is one of my favourite meals - the recipe for this delicious dal was given to me by my mum who is vegetarian and a fantastic cook.

Not only is it insanely tasty and very cheap to make, it's also high in protein and iron and low in fat. Lentils which are the main ingredient in this meal nourish the kidneys and adrenal glands (helping to manage stress within the body).

Ingredients (serves 4)
225g red split lentils
2 cloves
1/2 cinnamon stick
4 black peppercorns
1 litre water
2.5cm ginger, peeled and chopped
3 garlic cloves, peeled and chopped
1tbsp unsalted butter
2 finely chopped onions
3 tomatoes skinned and finely chopped
2tsp garam masala
1tsp hot chilli powder
1tsp ground turmeric
Sliced fresh green chillies to serve (optional)
2 tbsp double cream to serve (optional)

Bring the lentils to the boil in a saucepan with the water, cloves, cinnamon and peppercorns cover and simmer for 20-25 mins until the lentils are soft.

Blitz the ginger, garlic and a tbsp water to a paste in a blender. Heat the butter in a pan, add the onions stirring until lightly browned then add the ginger and garlic paste, tomatoes, garam masala, chilli powder and turmeric.

After 2-3 minutes tip the cooked lentils into the pan and leave to simmer for 8-10 minutes. Add cream and chillies if desired and serve with chapatis.

This one definitely gets the seal of approval from my 11 month old daughter Sophie!