recipe for thick golden dahl

10 or 20 cardamom pods
2 tablespoons vegetable oil
2 onions, chopped
3 or 6 cloves garlic, sliced
2 or 4 teaspoons turmeric
1 or 2 tablespoons fresh grated ginger
2 or 4 cups red lentils, rinsed
6 or 10 cups vegetable stock
1 or 2 bay leaves
juice of 1 or 2 lemons
salt and pepper


Crush up the cardamom pods in a mortar and pestle and grab the seeds (throw the crumbled pods away)

Heat the oil in a large saucepan, add onions and then cover and cook for about 5 minutes - they should go nice and soft.

Add cardamom seeds, garlic, turmeric, and ginger and stir-fry for another five minutes or so. 

Add the lentils, stock and bay leaf and bring the mixture to the boil - drop the heat down so that it’s just simmering. Cook uncovered for about 25 minutes - it’ll thicken up nicely. When it’s ready to eat, stir through the lemon juice and season with salt and pepper.

And don’t be an idiot and let it burn.