Lentil Dalh

Chop the onion into small cubes and finely chop the garlic. Put the oil and butter in a high frying pan (or pot) and heat over medium heat. When they are hot, add the onion and garlic until soft.

Meanwhile, wash the lentils and set aside. Peel and grate the ginger. Core the tomatoes and cut into small cubes (I like to crush them). We also prepare the spices. When the onion is poached, add all the above, stirring well.

Add water ( between half a glass and a whole glass) and a pinch of salt. Cook until the lentils break down, adding water to the mixture a little at a time (if you are in a hurry you can increase the heat and cook until everything is done and then grind the mixture).

Once ready, plate, serve and voilà !

Optional: if you want to add two tablespoons of plain Greek yogurt at the end, it will make the dalh creamier. I also sometimes add a little bit of curry and coriander if you like it.

Tip: you can cook a large quantity one day when you have time and freeze it. Then you only have to defrost it in the fridge, heat it up and it will be just as good.