A well-made dhal is a complete treasure; it is a bowl of soft gold. A dhal can warm us like a fire, with its spice; and it can soothe and comfort us, like a favourite blanket might have done in the past. This dhal is nothing more than a few handfuls of red lentils that have been gently simmered with some lovely spices and some greens. However, it always amazes me how much depth and flavour it has. I like to serve piping-hot bowlfuls with and some fermented cabbage and some young salad leaves from the greenhouse.
Serves 4
Ingredients:
1 big handful of curly kale leaves, stalks removed
1 handful of chard leaves
1 tablespoon extra-virgin olive oil
1 tablespoon olive oil
1 leek, rinsed and sliced
2 - 3 large garlic cloves, peeled and thinly sliced
1 medium hot red chilli thinly sliced
1⁄2 tablespoon cumin seeds, coarsely crushed
1⁄2 tablespoon coriander seeds, coarsely crushed
1 small piece of fresh turmeric peeled and thinly sliced
3 cardamom pods, bashed
6 curry leaves
250g (9oz) red lentils rinsed
1 litre water
Salt and freshly ground black pepper