500g/17½oz red lentils, washed
1 tsp ground turmeric
1 tsp salt
2 tbsp vegetable oil
1 tsp cumin seeds
4 garlic cloves, chopped
1 large onion, chopped
3cm/1¼in piece ginger, peeled
2 red chillies, seeds removed, chopped
4 tomatoes, chopped
salt and freshly ground black pepper, to taste
300g/10½oz white crabmeat
4 spring onions, chopped
2 chillies, seeds removed, chopped
500g/17½oz peeled cooked potatoes, roughly mashed
2 tbsp chopped coriander
1 lime, zest only
1 free-range egg yolk, to bind
plain flour, for dredging
vegetable oil, for frying
1 large onion, peeled and cut into large rings
milk, to soak
½ tsp ground ginger
½ tsp ground cumin
½ tsp ground coriander
50g/1¾oz plain flour
oil, for deep frying
minted yoghurt, to serve
For the dal, place the washed lentils, turmeric and salt in a large pan, cover with water, bring to the boil and simmer for 30 minutes.
In a large frying pan, heat the vegetable oil until hot. Add the cumin seeds and heat until the seeds begin to pop (NB. Take care as the oil may splatter), stirring continuously. Add the garlic and cook until golden-brown.
Add the onion, ginger, and chillies and fry gently until softened, but not browned. Once cooked through, add the chopped tomatoes and stir to combine. Season with salt and freshly ground black pepper, to taste.
Add the cooked lentils and to the tomato mix and keep warm.
Meanwhile, for the crabcakes, combine all the crabcake ingredients, except the flour and vegetable oil, in a bowl. Cover and place in the fridge to chill for one hour. Once chilled, with wet hands, shape into individual patties. Dredge the cakes in flour.
Heat a little oil in a frying pan, add the crabcakes and shallow fry until golden-brown and warmed through.
For the onion rings, soak the onion rings in milk. Mix the spices into the flour.
To deep fry, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dredge the onion rings in the spiced flour and deep fry until golden-brown.
Serve the crabcakes on top of the dal with onion rings and a spoonful of minted yoghurt on the side.
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