Ingredients:

• ½ jar Slendier Pasta Sauce
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 2 Pods of cardamom
• 2 tbsp ghee
• 2 cloves of garlic, pealed
• 2 cm piece of ginger, pealed
• 1 medium onion, diced
• 1 tsp ground turmeric
• 2 tsp garam masala
• 1 tsp sweet paprika
• 1 bay leaf
• 400g can of lentils (or other pulse), drained and rinsed
• Juice of half a lime
• Salt to taste
• Lime wedges and coriander leaves to serve

Instructions:

1. Lightly grind cumin and coriander seeds in a mortar and pestle. Crack cardamom pods and set all aside.
2. Heat ghee in a pan. Crush garlic and ginger into a paste.
3. Add cumin, coriander, and cardamom to the hot ghee. Stir for 30 seconds, then add garlic-ginger paste and stir until fragrant.
4. Add diced onion and a pinch of salt. Cook until translucent. Add ground spices and cook on low for 5 mins, stirring constantly.
5. Stir in Slendier Sauce and bay leaf. Add lentils and a splash of water if needed. Simmer for 10 mins until thickened.
6. Add lime juice and adjust salt. Remove bay leaf and cardamom if desired.
7. Serve dahl in bowls. Top with ghee, lime wedges, coriander, yoghurt, or flatbread.