Ingefära & lime-picklad dhal

👩‍🍳 Gör så här

1. 1
   Pour the vegetable oil into a deep frying pan on a medium heat. Once shimmering, tip in the onion and cook for 15 mins until softened. Add the garlic, cumin, coriander and turmeric, and cook for 3 mins.
2. 2
   Pour in the lentils and stock, mix well and bring to the boil. Reduce to a simmer and leave to bubble for 15 mins, stirring occasionally. Stir through the lime pickle, coriander and some seasoning.
3. 3
   To freeze, leave to cool completely, then transfer to a freezer-proof container. Will keep frozen for up to three months. To reheat, tip into a large flame-proof casserole dish and begin to thaw on a low heat. Once it is mostly defrosted, turn up the heat to medium, stirring often, until piping hot. Serve with naans, if you like.