For 4 Person(s)
PREPARE THE DAL:
Wash the toor dal several times in cold water until the water runs clear.
Mince ginger and garlic to a purée, either by hand or in a small food processor and cube the onion.
Heat the rapeseed oil and fry the ginger, garlic and curry leaves for a couple of minutes, then add the onion and cook on low heat until soft and a golden colour.
Add the dry spices and fry for another 5 minutes, then add tomato purée, stock, toor dal and salt to taste.
Cook until the dal is tender, 30-40 minutes.
PREPARE THE CORIANDER CHUTNEY:
De-seed and roughly chop the chili, pear and the coriander.
Add lemon juice and blend with a hand blender till smooth, with some texture.
Serve with chutney on the side and garnish with sprouted lentils as a starter or side dish.
Or, serve with basmati rice as a main dish.