Sprout Dal 

• 1 Onion
• Big slug of sunflower oil (or vegetable oil, rapeseed oil or lump of ghee)
• 3 Garlic cloves
• ½ tsp Turmeric
• ½ tsp Cumin seeds
• 1 tsp Garam Masala
• 1 tsp ground Coriander
• ½ tsp Chilli powder, or to taste
• 3 big Tomatoes
• 1 cup red Lentils (1 cup = 250mls)
• 6 Sprouts
• Salt and Pepper
• Handful fresh Coriander (optional)

1. Finely slice the onion, fry in the oil on a low heat until translucent. Meanwhile skin the tomatoes – cut a cross on the outside and submerge in boiling water. Peel and chop.
2. Once the onions are cooked add the garlic and cumin seeds. Fry for a minute or so, then add the remaining spices. Briefly fry on a low heat, then add the tomatoes. Put a lid on the pan and leave to simmer, stirring occasionally. If the mixture looks a little dry add a splash of water. Simmer for 15 to 20 minutes, until the tomatoes are good and mushy and the oil has separated from the tomato/spice mixture (you’ll know what I mean when you see it!)
3. Cut the sprouts in half, add to the tomato mixture and cook on a low heat, with the lid on, to soften the sprouts. Stir often, add a dash of water if the mixture starts to look dry.
4. While the tomatoes are simmering put the lentils in a sieve and rinse. Put in a small pan with three cups (750ml) water. Simmer on a medium heat until totally soft. Add more water if they start to look dry. Add the cooked lentils to the tomato/sprout pan, stir thoroughly, cook on a low heat for about five minutes. Keep stirring, it can start to stick at this point.
5. Add chopped coriander, season with plenty of salt and pepper and serve with rice. Be astonished to discover that sprouts in a dal are yum!