Lemon Dhal

Wash the lentils well under running water and check for small stones (a normal hazard in lentil harvesting). Place in a large saucepan and cook rapidly in half pint of water for about 20 mins. Don't let the lentils dry out and burn, add a bit more water if necessary. After 20 mins, add a further 2 pints of water, the juice of the lemons, the cumin, black pepper and salt. Bring back to boil and simmer. In separate pan heat oil and fry the mustard seeds until they jump and splutter (they will also subtly change colour). Add the grated ginger and the chilli, fry for 2 mins and add to the lentils and allow the dhal to simmer until the lentils loose their consistency and the mixture thickens. Take care that towards the end of the cooking process the dhal doesn't catch and burn on the bottom of the pan. keep the heat low, and add more water if necessary. You are aiming for a thickly textured dhal in which the water has been absorbed.

When the dhal is cooked stir through the coriander leaves (fresh if available is very good) and serve in bowls.