The Perfect Dhal - delicious lentils

There are many types of dhal (lentils) which can be cooked in many different ways. One could use chana (Bengalese gram) or tardka (spelt), or mix them with green, blue and red to give a combination soft, crunchy and chewy sensation.

The following is the result of countless experiments, food tasting and tips given by North Indian friends.

Firstly, stir fry chopped garlic and onions in vegetable oil. Add diced potato, pumpkin, zucchini or marrow. Then set aside.

In a pot, boil the lentils in water (just enough to cover the beans). Keep stirring the mixture while cooking to prevent sticky and lumpy consistency. Add chicken stock and sundried or fresh sliced tomatoes when the lentils are almost soft.

Throw in some curry powder, chilli powder (to taste), grated ginger root, ground tumeric, coriander and mint leaves, green chillies, prior fried garlic and onions. Viola! It's ready to serve.

The secrets lie in the root spices that give a balance to the cooling and wind giving effect of beans; the stock (good quality MSG free granule or liquid vegetable or chicken stock) to bring out the taste of the otherwise bland dhal; and garnishing that differentiates ordinary from refined cooking.

Even non-vegetarians give their thumbs up.