Mad About the Pomelo

You already know I'm crazy over strange things (lupins, quince, bald-headed babies,) but I love LOVE the pomelo.
As a fan of the ruby grapefruit; pomelos are a much larger, lighter pink, slightly sweeter family member. Excellent on its own - you can use pomelos for marmalade, salad dressings, eat them on their own, or I like to tear up the flesh and make a salsa with capsicum, chili, fresh mint, parsley and corriander to have with white fish or chicken. Maybe I do just like saying the name "Pomelo" too...
And on the topic of food I made a spicy red lentil dahl tonight. It was delicious. The best I've ever had and so easy to make! I always marvel at how adaptable and tasty lentils can be; after all they're cheap as anything and a little goes a long way...

350 grams red lentils
2 400g tinned tomatoes
2 medium onions chopped
2 gloves of garlic crushed
1 fresh chilli chopped
2cm knob of fresh ginger, grated
1tsp of mustard seeds
1tsp of cumin seeds
4 whole cloves
5cm of cinnamon stick
1tsp of gara masala
1/2 tsp of ground coriander
1/2 tsp of ground cumin
1/2 tsp of ground turmeric
2 tbsp of vegetable or olive oil
1tbsp of salt
white pepper
1 tsp of sugar

Heat the vegetable oil in the bottom of a thick based pan until very hot. Add the cloves and cinnamon stick to the oil and allow to fry and release flavours for 30 seconds. Then add the cumin seeds and mustard seeds. Leave for another 30 seconds or until mustard and cumin seeds begin to crack. Add the gara masala, coriander, cumin and turmeric to the oil (it's easier to have these ready to go on a plate prior to cooking), followed by the chopped onion, ginger, garlic and fresh chilli. Continue to stir onions and cook until soft.

Once the onions are soft, add the crushed tomatoes and lentils to the pot and stir. Add water to the pot so that everything is covered by 1cm of liquid. Add the salt, pepper and sugar to taste. At this stage turn the heat down and allow to simmer for 45 minutes or until lentils start to break up.

Serve with naan or basmati rice. I made up a little fresh mint, cumin and plain yoghurt to go with it! Mmmm