Masoor Matar Dal with Wholemeal Roti

Method

1. 1Rinse the lentils thoroughly. Put them in a saucepan with 350ml water and the turmeric. Bring to the boil, reduce the heat and simmer for about 15 minutes.
2. 2While the lentils cook, heat the oil in a frying pan. Cook the onion for 5 minutes, then add the cumin seeds, garlic, ginger and chilli and cook for another minute.
3. 3Add the tomatoes and ground coriander and cook for about 5 minutes.
4. 4Add the tomato and onion mixture to the cooked lentils along with the peas. Add another 50ml water if the dal is too thick, then simmer together for 5-7 minutes.
5. 5Stir through the garam masala, lemon juice and fresh coriander.
6. 6Prepare two rotis from the chapati flour using the same method as Tuesday. Serve the dal with the hot rotis and yoghurt.