Spice up your evening with this delicious dhal – the perfect intimate dinner idea for two. Packed with fragrant Indian spices and hearty red lentils, this vegetarian main is topped with vibrant purple sprouting broccoli, roasted with cumin and nigella seeds for extra flavour.
Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a large pan over a medium heat. Add the onion and fry for 5-10 minutes, until softened. Add the garlic and ginger and cook for 1 minute more, or until fragrant. Stir in the spices and chilli, cook for 2 minutes, then add the lentils. Stir to coat in the oil.
Add the coconut milk and 150ml (1⁄4pt) boiling water. Simmer for 20 minutes or until the lentils break down and the liquid is absorbed, adding a little more water, if needed.
Meanwhile, put the broccoli in a roasting tin. Drizzle over the oil, then scatter with the nigella seeds, cumin and some seasoning; toss to coat. Roast for 15 minutes, or until tender.
Add the lemon juice to the lentil mixture and season to taste. Divide between 2 bowls and top with the broccoli. Serve with naan, if you like.
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