Blooming Onion with Dhal - James Martin Chef

Ingredients

• 80g butter
• 1 onion, diced
• 5-cm piece fresh ginger, chopped
• 3 garlic cloves, chopped
• 1 red chilli, diced
• 2 tsp black mustard seeds
• 1½ tsp turmeric
• 2 tsp ground coriander
• 2 tsp garam masala
• 250g red lentils
• handful of coriander, chopped
• 1 lemon, juiced
• 2 large onions, peeled
• 100ml milk
• 100g plain flour
• Vegetable oil, for frying
• 100g thick Greek yoghurt
• 1 small bunch of coriander
• a few mint leaves
• 1 garlic clove
• 1 lemon, juice only
• For the dhal, melt half the butter in a large saucepan over a medium to high heat. Add the chopped onion and fry, stirring regularly, for about 10 mins, or until soft and golden.
• Stir in the ginger, garlic and chilli, and fry for another minute, then add the mustard seeds, turmeric, coriander and garam masala. Season well and cook the spices for 1-2 min
• Add the red lentils and 750ml water, then reduce the heat to a simmer and cook the lentils for 30 mins until tender. You may have to add a little more water, depending on how large your pan is.
• Finish with herbs and lemon juice.
• Blitz all the ingredients together for the dip.
• To serve, spoon the dhal onto plates, top with an onion and add a spoonful of dip.