This is really easy to make. You just need to ensure you soak the lentils overnight or use a pressure cooker to get the lentils nice and soft for the dhal soup.
200g lentils such as channa dhal (split chick peas) or toor dhal (split pigeon peas) soaked overnight
3 tbsp rapeseed or vegetable oil
1tsp black mustard seeds
1tsp cumin seeds
1/2 white onion finely sliced
1tsp turmeric powder
1 tub SPICED Lush Mush
1/2 tsp salt
squeeze lemon juice
Heat a frying pan and add the oil. Once the oil is hot add the mustard and cumin seeds and fry gently for a few minutes.
Add the sliced onion and fry for a further 5-10 minutes, making sure the onion does not burn.
Meanwhile in a saucepan, cook the lentils in 500ml of water till soft. Whilst the lentils are cooking add in the turmeric.
Once the lentils are soft, add in a tub of SPICED Lush Mush sauce. Mix through and then add in the seeds and fried onion.
Let the dhal brew for about 15-20 minutes on a low heat. When you are ready to eat it add a squeeze of lemon and garnish with coriander. Serve with flat bread, naan or rice.