Chickpea Dal

Peel and finely chop onion, ginger and garlic. Wash chili, cut in half lengthwise, remove seeds and chop finely.

In a saucepan, lightly roast cumin without adding fat until it begins to smell fragrant. Add lard and allow to melt. Add onion, ginger, garlic and chili and stir-fry. Add turmeric, coriander and paprika powder and fry briefly.

Pour in strained tomatoes and stock and add lentils. Bring everything to a boil, then simmer with the lid closed over moderate heat for about 5 minutes.

Meanwhile, strain chickpeas through a sieve, wash and add to lentils. Simmer together for another 7 – 10 minutes.

Wash lemon in hot water, pat dry, finely grate zest and squeeze juice. After cooking time, add lemon zest to lentils and let dal rest briefly. Season dal with salt and lemon juice. Decorate with coriander greens.

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