This is one of the tastiest lentil recipes you will ever have. So flavoursome, so full of life and so easy to make.
Put your red lentils, vegetable stock, turmeric and a pinch of salt in a pot, then bring to a boil. Once the stock is boiling, turn the heat down to a simmer.
Simmer the dhal for about 20-25 minutes stirring occasionally. If the dhal sticks to the bottom of the pot, you can take the pot off the heat, give it a quick stir and then put it back over the heat.
Meanwhile, preheat a small pot over medium-high flame. When the pot is nice and hot, add your ghee. Once the ghee is melted, add your cumin seeds and mustard seeds then cover with a lid. You should hear the seeds start to pop.
Once the popping has stopped take the lid off and then add your onion, garlic, and chilli flakes. Fry for a couple of minutes until the onions are nice and translucent.
Once the dhal has simmered for about 20-25 minutes, turn the heat off, add the onion-spice mixture and stir it through.
Garnish the dhal with your chopped coriander, then serve with rice, chapati, roti, naan bread or any other kind of flatbread.