Anglo Dahl

I love this dahl; the acid of the tomatoes as a counterpoint to the creaminess of coconut milk. It's never been to India in it's life, though it probably was tasted Madhur Jaffrey's wonderfulness at some point. It is not too spicy, so if you prefer hot, add some chili flakes, fresh hot pepper or cayenne to your taste.

1 medium onion, chopped

2 carrots, chopped in half-circles

1 tablespoon each cumin and mustard seeds

oil 

about 1 cup red lentils

half a 400mL/16oz can of coconut milk

curry

garam masala

salt

4 small tomatoes, cubed

fresh coriander, chopped

1 cup basmati rice

1 3/4 cups boiling water

1 stock cube

1 tablespoon of coconut milk

Start the onion, carrot and cumin and mustard seeds in the oil. After the onion is soft, add the red lentils, a healthy sprinkle of curry and garam masala, the coconut milk and a splash of water. Let cook, covered. Meanwhile, put the rice, boiling water, coconut milk and stock cube in a separate pot and cook, covered, about 20 minutes. When the rice is done, check the lentils for tenderness. If all is soft, add the tomatoes and cook just until warm. Season to taste and serve sprinkled with coriander over the rice.