Coconut dahl

This one was shamelessly lifted from Olive magazine, and tweaked slightly. It's delicious with cold chicken, naan bread and salad.

You'll need:

250g red lentils
a tin of coconut milk (around 400ml)
1 onion, finely chopped
1 onion, sliced
2 tomatoes, chopped
1 teaspoon crushed dried chillies
1 teaspoon turmeric
a good splosh of sunflower oil
a teaspoon of black mustard seeds

Chuck the lentils, coconut milk, finely chopped onion, tomatoes, chillies and turmeric into a saucepan. Add about 300ml water to start off with (you may need a little more later on if the lentils aren't quite cooked and are starting to stick).

Mix well, and bring to the boil. Leave to simmer for half an hour, until the lentils are tender - everything will have gone a beautiful yellow colour.

Take the sliced onion, and fry in a good splosh of sunflower oil until it's crisp and browned. Add the mustard seeds, and fry until they start to pop. Sling on top of the lentils and serve (some fresh coriander on top would also be nice).