Ingredients

For the base:

    * 1 onion (any kind, including spring onions or red onions), chopped
    * 3 garlic cloves
    * Grated or finely chopped ginger
    * 2 green chillies (small)
    * 1 teaspoon salt
    * 1 tsp garam masala (a sharp spices, herbs, see)
    * 1 tsp turmeric
    * – Cut potatoes and cauliflower (only the veg into bite-sized pieces)
    * – Potatoes and peppers
    * – Pumpkin (This smells great!)
    * – Peas
    * – Kidney beans
    * – Chickpeas
    * – Eggs (if the base is done only in the eggs stir over low heat – they will look a bit scrambled eggs).

Method

   1st The base:
   2nd Fry the chopped onion and garlic, ginger and chili peppers together in butter or oil until golden brown over low heat (the bulbs typically emit their own juice when done).
   3rd Add Add the salt, garam masala and turmeric to the mixture and stir.
   4th For vegetables or meat: Cook the base mixture and then add the chopped vegetables or raw meat. Then cover and allow to cook over low heat, stirring occasionally, until done. With meat, you can also add water to make it more of a curry.
   5th For lentil soup Dahl: Cover the lentils with water and cook until done (cooking time depends on the type of lens, so check the instructions for cooking package). You can make the base at the same time, and if it is cooked just to the lens pan add – no need to drain off the water. Then cook until the texture is right. You can them as thick or watery as you like, only to cook more or less.

Sun ingredients add to the soil as long as you have this basic right, you can make any kind of Dahl with ease – just above them on the basic recipe. Vegetables that work well – potatoes and cauliflower (only the vegetables size cut into bite-sized pieces) – potatoes and peppers – Pumpkin (This smells great!) – Peas – kidney beans – chickpeas – eggs (if the base is done, only in the eggs stir over low heat – they will look a bit scrambled eggs). 1st For vegetables or meat: Cook the base mixture and then add the chopped vegetables or raw meat. Cover and allow it to cook over low heat, stirring occasionally, until done. With meat, you can also add water to make it more of a curry. 2nd For lentil soup Dahl: Cover the lentils with water and cook until done (cooking time depends on the type of the lens, so check the instructions for cooking package). You can make the base at a time, and if it is cooked, just add the lens pan – no need to drain off the water. Then cook until the texture is right. You can use these as thick or watery as you like, only to cook more or less. Top tip: in the refrigerator up to one week or freeze up to a month. Nina Kang, from Derby

Nutrition information

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.