Spicy Ginger Lime Dal

Step 1: Cook the Aromatics
In a deep frying pan, heat the vegetable oil over medium heat. When the oil is shimmering, add the finely chopped onion and cook for about 15 minutes until softened and golden. Stir in the minced garlic, cumin seeds, ground coriander, and turmeric, and sauté for an additional 3 minutes until fragrant.

Step 2: Add Lentils and Simmer
Add the drained green lentils and vegetable stock to the pan, stirring to combine. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer and let it cook for about 15 minutes, stirring occasionally. After simmering, mix in the lime pickle and chopped coriander, adjusting the seasoning as desired.

Step 3: Cool, Freeze, and Reheat
To freeze, allow the dal to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to three months. For reheating, place the frozen dal in a large flame-proof casserole dish and begin thawing over low heat. Once it’s mostly defrosted, turn the heat to medium and stir frequently until it’s heated through. Serve with naan bread if desired.