Red Lentil and Coriander Dhal

75g red lentils
400ml vegetable stock
1 small onion, diced
2 tomatoes, finely chopped
1/2 tsp turmeric
1 tsp garam masala
Pinch of chilli flakes
Approx. 20 curry leaves
2 x tblspns extra virgin olive oil
Small bunch of fresh coriander

Heat olive oil in a saucepan, add diced onion and cook until translucent. Add turmeric, garam masala, chilli flakes and curry leaves and cook for another couple of minutes. Add rinsed lentils, chopped tomatoes and stock and bring to a simmer. Reduce heat, cover and cook for 20 minutes until lentils are tender. Stir in some coriander (leaves and chopped stems) reserving the remainder for serving. This dahl is delicious piled on top of brown basmati rice and a fillet of Tasmanian salmon – parathas on the side.