Dahl with Slendier Red Capsicum Sauce

Directions

1. In a small mortar and pestle, grind the cumin and coriander seeds until they are roughly ground (they do not need to be a powder). Remove from the grinder and set aside.
Using the back of a knife, crack open the cardamom pods to expose the seeds and place with the cumin and coriander.

2. Heat the ghee in a medium sauté pan over medium heat. Meanwhile, pulverise the garlic and ginger in the same mortar and pestle until almost at a paste consistency.

3. Once the ghee is hot, add the cumin, coriander and cardamom pods and stir with a wooden spoon for about 30 seconds. Be careful not to burn the spices and turn the heat
down if necessary. Then add the garlic and ginger mix and stir for another 30 seconds or until very fragrant.

4. Add the diced onion to the pan with a small pinch of salt and sauté the mix over a medium heat until the onions start to turn translucent. Then add the ground spices and
reduce the heat to medium low. Stirring constantly, allow this mix to cook for about 5 minutes. Be careful not to burn the spices.

5. Add the Slendier Red Capsicum Sauce to the mix as well as the bay leaf and bring to a simmer. Then add the lentils and stir to combine. If you need to thin the mix out add a
few tablespoons of water. Bring back to a simmer and cook on a low heat until the sauce has thickened. About 10 minutes.

6. Once the sauce has reached you desired consistency, add the lime juice and taste for additional salt. If desired, remove the bay leaf and cardamom pods.

7. To serve, Divide the dahl between 2 bowls and pour over the flavoured ghee. Serve with lime wedges, coriander leaves and/ or yoghurt and flatbreads.