We’ve yet to meet a dhal we disliked and, as the Subcontinent is filled with variations on the theme of spicy lentils, we’re far from done with this pulse-based dish. Dahl is dependably easy, filling and delicious, and a dish you can generally whip up using affordable pantry staples. It’s quick too; lentils and split peas, commonly the key ingredient, don’t require overnight soaking like dried beans do, so you don’t really need to forward-plan. The red lentils used here are the quickest cooking of the lot – they’re mush-tender in about 20 minutes. 

There are admittedly speedier ways to make dhal than this oven-baked version, but we love the ease and hands-off-ness of it; you just sling drained, canned cherry tomatoes in the oven to roast a bit with some spices, then throw in your red lentils and some boiling stock or water. Cover tightly, let that simmer and steam until the lentils are tender, then stir in peanut butter (use crunchy or smooth, doesn’t matter), some tamarind puree and a little more boiling liquid for a creamy/nutty/slightly sour edge. We like paneer so some of that goes over the top and gets a bit of a grilling before serving but you can leave it off if you prefer, or you’re vegan. If you didn’t want to use individual spices, you could substitute 1½-2 tablespoons of curry powder, the exact amount depending on how hot yours is and how much spiciness you like.

SERVES 4

2 x 400g cans cherry tomatoes

2 tbsp peanut oil

2 tbsp finely chopped ginger

3 garlic cloves, finely sliced

2 tbsp finely chopped jaggery or caster sugar

2 tsp cumin seeds

2 tsp black mustard seeds

½ tsp ground turmeric

1 cinnamon stick

3 cardamom pods, crushed

300g (1½ cups) red lentils, rinsed well

925ml boiling chicken stock, vegetable stock, or water

140g (½ cup) smooth peanut butter

3 tbsp tamarind puree

300g paneer, cut into 1.5cm cubes

2 tsp garam masala

lemon wedges, coriander sprigs, pickles and sliced green chillies, to serve

steamed basmati rice, to serve

Preheat the oven to 190˚C , fan-forced. Drain the cherry tomatoes well, reserving the juice. Place the tomatoes in a single layer in a medium roasting dish, then drizzle with the peanut oil and sprinkle over the ginger, garlic, sugar and spices. Bake for 30-35 minutes or until the juices are reduced and thickened a little.

Scatter over the lentils, then add the reserved tomato juices and 800ml of the boiling stock or water. Cover the dish tightly with foil, then bake for 40 minutes or until the lentils are tender and the liquid is almost absorbed. Combine the peanut butter with the remaining boiling stock or water and the tamarind puree, whisking until smooth, Gently stir into the dhal, and season with salt and pepper, to taste. Scatter over the paneer and the garam masala. Set the oven to grill, then place the dish uncovered, under the grill for 5-6 minutes or until the paneer is golden. Serve scattered with coriander and sliced green chillies, with Indian pickles, lemon wedges and rice passed separately.