Put the onions, cumin, ginger & oil into a med/large saucepan. Cook on low heat until the onions are softened, about 5-10 mins.
Then add the lentils & cardamom (if using), stir well & add 2 cups stock or water. Turn up the heat to high.Once boiling, stir & turn down the heat to low.
Pop a lid on & simmer gentlyfor 20 minutes, stirring occasionally. You may want to add some more liquid if the mixture is quite thick.
Add the turmeric & pepper, stir through. Check the flavour, add salt to taste.
I like to put a portion into a bowl & top with pumpkin seeds, fresh chopped parsley or coriander, a dollop of natural unsweetened yoghurt & perhaps some chopped nuts such as cashews.
Or I use this dhal as an accompaniment with other dishes like a tofu & veg dish.
