Chana daal with cucumber raita

From Leith's wonderful archives

For the cucumber raita:

• 225g cucumber
• 1/4 tsp salt
• 1/2 pint of Greek yoghurt
• 2 tbsp chopped mint
• 1/4 tsp black pepper

Wash the cucumber and pat dry, grate the unpeeled cucumber and sprinkle with the salt. Drain the grated cucumber in a strainter or piece of muslin, getting out as much water as possible. In a bowl mix the yoghurt, mint and pepper. Prior to serving add the drained cucumber and mix. Deliciously served on top of the Chana dhal to bring some cool to the spicy dish.

For the Chana Dhal:

• 225g Chana dhal (lentils)
  
• 5 cups cold water
• 1 medium onion, finely choppped
• 3 green chillies, chopped
• 1tsp peeled and grated ginger
• 2 tbsps of oil
• 1/2 tsp each of: coriander, cumin, tumeric 
• 1tsp masala
  
• 1tsp tomato puree
• salt

Wash the lentils in several changes of water, soak for 2hrs in 3 cups of water. Drain and put remaining lentils and water in a saucepan with the chillies, ginger and half the onion. Bring to the boil and cover and simmer for 50 minutes. Sirt from time to time and if the water has evaporated add 1/2 cup of boiling water. The lentils hould be soft but not mushy when pressed between your thumb and forefinger.

In a small pot heat oil and fry the raminign onion until brown, add the rest of the spices add salt and ppeer to taste and mix. Pour this spicy mixture into the mixture and bring back to the boil then simmer for 5 minutes.

Serve as above- it is divine!