Heat a small, dry frying pan, add 2ml (½t) whole cumin seeds and stir until their aroma is released. Remove from the heat. Using a pestle and mortar or a spice mill, coarsely crush the remaining cumin seeds.

Rinse the red lentils twice, place in a saucepan and cover with the water. Add 5ml (1t) crushed cumin and the turmeric. Boil over a medium heat for about 20 minutes, until the lentils break up and resemble soft mashed potato.

Add the chilli and coriander, and stir vigorously with a wooden spoon. Keep warm. In a frying pan, heat the canola oil then add the cardamom and fenugreek. Gently stir for 1 minute before adding the onion.

Cook over a gentle heat, stirring from time to time, until the onion starts to brown. Add the garlic and continue cooking until it too changes colour. Add the remaining cumin and stir for 1 minute. Add salt to taste. Remove from the heat and cover the pan.

Serve the dhal on basmati rice. Top with the fried onion and garnish with fresh coriander and chilli, to taste.

Mariana Esterhuizen is the owner/chef of Marianas Home Deli and Bistro in Stanford, (028) 341-0272.