Coconut lentil dal with crispy cockles recipe
 You can use tinned or dry lentils to make this versatile dal, enriched with coconut milk. 2 tbsp olive oil½ onion, finely chopped1 garlic clove, finely chopped 1 knob fresh root ginger, peeled and finely chopped 2 celery sticks, chopped 1 carrot, peeled and finely chopped1 tsp curry powder (or any other Indian spices such as cumin, ground coriander or chilli powder)1 tsp paprika 3 tomatoes, roughly chopped 150g/5oz green lentils from a tin, drained, divided100g/3½oz red lentils400ml/14fl oz coconut milk (or use ¼ block coconut cream, melted in 200ml/7fl oz boiling water) 2 tbsp olive oil ½ onion, finely chopped 1 garlic clove, finely chopped 1 knob fresh root ginger, peeled and finely chopped 2 celery sticks, chopped 1 carrot, peeled and finely chopped 1 tsp curry powder (or any other Indian spices such as cumin, ground coriander or chilli powder) 1 tsp paprika 3 tomatoes, roughly chopped 150g/5oz green lentils from a tin, drained, divided 100g/3½oz red lentils 400ml/14fl oz coconut milk (or use ¼ block coconut cream, melted in 200ml/7fl oz boiling water) 1 tbsp olive oilpinch dried chilli flakes, to garnishpinch coriander seeds, toasted and lightly crushed, to garnish (optional)pinch cumin seeds, toasted and lightly crushed, to garnish (optional)few coriander leaves, to garnish (optional) 1 tbsp olive oil pinch dried chilli flakes, to garnish pinch coriander seeds, toasted and lightly crushed, to garnish (optional) pinch cumin seeds, toasted and lightly crushed, to garnish (optional) few coriander leaves, to garnish (optional) vegetable oil, for deep frying25g/1oz polenta100g/3½oz cockles, from a jar, drainedsalt and freshly ground black pepper vegetable oil, for deep frying 25g/1oz polenta 100g/3½oz cockles, from a jar, drained salt and freshly ground black pepper Method To make the dal, set aside 2 tablespoons of the green lentils for garnish. Heat the oil in a frying pan, add the onion and garlic and cook for 2 minutes. Add the ginger, celery, carrot, curry powder and paprika and cook for a further 2 minutes. Add the tomato, lentils and coconut milk with 100ml/3½fl oz water. Simmer for 30–40 minutes until thick and everything is cooked through. To make the crispy cockles, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the polenta in a deep wide bowl and season with salt and pepper. Toss the cockles in the polenta and place in the deep fat fryer for 1–2 minutes. Transfer to kitchen paper to drain and season with salt and pepper. To make the garnish, heat the oil in a frying pan and fry the reserved lentils, chilli flakes, coriander seeds and cumin seeds for 2 minutes. Place the dal into two warmed bowls and top with the cockles. Finish with the fried lentils and spices and the coriander leaves. To make the dal, set aside 2 tablespoons of the green lentils for garnish. Heat the oil in a frying pan, add the onion and garlic and cook for 2 minutes. Add the ginger, celery, carrot, curry powder and paprika and cook for a further 2 minutes. Add the tomato, lentils and coconut milk with 100ml/3½fl oz water. Simmer for 30–40 minutes until thick and everything is cooked through. To make the dal, set aside 2 tablespoons of the green lentils for garnish. Heat the oil in a frying pan, add the onion and garlic and cook for 2 minutes. Add the ginger, celery, carrot, curry powder and paprika and cook for a further 2 minutes. Add the tomato, lentils and coconut milk with 100ml/3½fl oz water. Simmer for 30–40 minutes until thick and everything is cooked through. To make the crispy cockles, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the polenta in a deep wide bowl and season with salt and pepper. Toss the cockles in the polenta and place in the deep fat fryer for 1–2 minutes. Transfer to kitchen paper to drain and season with salt and pepper. To make the crispy cockles, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the polenta in a deep wide bowl and season with salt and pepper. Toss the cockles in the polenta and place in the deep fat fryer for 1–2 minutes. Transfer to kitchen paper to drain and season with salt and pepper. To make the garnish, heat the oil in a frying pan and fry the reserved lentils, chilli flakes, coriander seeds and cumin seeds for 2 minutes. Place the dal into two warmed bowls and top with the cockles. Finish with the fried lentils and spices and the coriander leaves. To make the garnish, heat the oil in a frying pan and fry the reserved lentils, chilli flakes, coriander seeds and cumin seeds for 2 minutes. Place the dal into two warmed bowls and top with the cockles. Finish with the fried lentils and spices and the coriander leaves.