1. Take a small glass full of red lentil.
2. Wash the red lentils well and place on the cooker for it to boil. Add as much or little water as you like depending on how watery you want the dhal; I add twice as much water as that of the red lentil volume.
3. As the water starts to heat up add half a teaspoon of tumeric. Then cover the pan and allow the red lentil to boil and open up. Altogether this takes approximately 20 minutes. After the red lentil has boiled, reduce the heat slightly and as you continue to cook the dhal add in further ingredients.
4. Pre-packaged fried onions can be found in most big food department stores in the 'World Food' section. Take two/ three table spoons of fried onions and add them to the saucepan with red lentils. Alternatively, you can always just chop up some fresh onions, fry them and add them in to this recipe.
5. Add one tea-spoon of mild curry paste - I used Pataks.
6. Add a teaspoon of salt.
7. Add a handful of coriander.
8. Add some sun-dried tomatoes.
9. Leave the mixture to cook for a few minutes further and serve up the dhal with a Paratha.
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