How to make Romy Gill's red lentil dhal with wild garlic

In the first of our new recipe columns with Indian chef Romy Gill, seasonal wild garlic takes centre stage to lift a classic, comforting dhal

Spring is the perfect time to forage for wild garlic in the British countryside (Romy Gill)

Dal, dhal or daal – whichever way you spell it, it does the same magic. It’s a standard vegetarian dish in any Indian cuisine and is a warming, comforting meal.

When I moved to the UK in 1994 there were so many new ingredients I came across that I was as fascinated as a child with a new toy.

I was so blown away with wild garlic it is now one of my favourite ingredients in spring.

So I started adding it to dhal, paratha, fish curries and, best of all, roast chicken that I’d marinated in chilli, wild garlic, fresh turmeric and coconut.

When I was out running one day in my hometown of Thornbury, I found a place in the nearby village of Rockhampton where garlic was growing in abundance.

I wanted to keep this find to myself and not tell anyone, but I couldn’t not share it. So now I’ve told everyone, I hope there’s still some left for me.

This dhal recipe is a real favourite of my daughters’, and it’s easy to make it in large batches and keep in the freezer too.

(Romy Gill)

Red lentil dhal with wild garlic

Serves 4

150g red lentils  
1 tsp turmeric powder 
2 tsp salt 
1l cold water 
40g ghee (or butter)
20g fresh ginger peeled and chopped 
2/3 green chillies chopped 
50g wild garlic washed and chopped roughly​
1tsp garam masala
1tsp cumin seeds 
1tsp tomato puree

Wash and drain the lentils. Add the lentils to a medium-sized saucepan with the water, turmeric and half the salt. Cook the lentils on medium heat for about 30 minutes and occasionally stir.

Next, heat a frying pan and once hot, add the ghee. Add cumin seeds and when sizzling add the chopped ginger and cook for a minute. Add the chopped green chillies and cook for another minute. Add the chopped garlic and the remaining salt.

Cook on a low heat for 1 minute. Add tomato puree and garam masala, mix well with the ingredients in the pan and cook for 2 minutes and leave it to rest.

Romy Gill’s restaurant is in Thornbury (Romyskitchen.co.uk). Follow her on instagram @romygill