I’m not a big fan of eating Indian food out, I think I find them too rich which might be the use of butter ghee, but I do like homemade vegetarian curry dishes, in particular lentil dahl. Last year I had an amazing meal at a vegetarian restaurant in Bournemouth called Zoukinis, so if your ever around that area you have to check it out! Anyway, on this particular day it was their Thali night with a set dinner menu of Indian and Nepalese dishes and a great lentil dahl which the owner told us contained 11 different spices. This inspired me the next time I made dahl to layer up the spices and it definitely makes all the difference, making a tasty, fragrant and light, but filling meal. It just goes to show that powerful flavours can be made by just using and combining spices without adding salt, stock cubes or ready made seasonings (which often contain high amounts of salt).
When I last made my red lentil dahl, I served it with roasted curried Squash and a refreshing yogurt and mint dip.