Dhal

225 g/8 oz red lentils 600 inlit pint water
1 bay leaf
salt "
freshly ground black pepper
25 g/1 oz polyunsaturated margarine
1 tablespoon polyunsaturated vegetable oil
1 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
1/2 teaspoon ground ginger or 1 teaspoon grated
root ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin

Place the lentils in a saucepan and add the water, bay leaf, salt and pepper. Cover the pan and bring

to the boil. Simmer for 15 to 30 minutes until the lentils are swollen and the water has been absorbed to give a thickish puree.

Heat the margarine and oil in a clean pan and saute the onion, garlic and ginger (if using) for 5 minutes until lightly browned. Add the rest of the spices and cook for I minute. Acid the cooked lentil pm& and cook gently for 5 minutes. Remove the bay leaf. Serve hot with rice or as an accompaniment to curry, or cold with a salad.

SERVES 4