150g red split lentils
100g toor dhal
10 curry leaves
2 slices of unpeeled fresh
1 ripe tomato, chopped
2 tbsp olive oil
2 cloves of garlic, peeled
and fi nely chopped
1/2 tsp ground turmeric
1 tsp cumin seeds,
1 tsp coriander seeds
1 red chilli, chopped
juice of 1/2 a lemon
3/4 tsp salt
handful of coriander leaves, finely chopped
Put all the lentils in a pan and cover with 500ml cold water.
Bring to the boil.
Remove any white scum and reduce to simmering.
Add the turmeric, tomato and ginger. Simmer until all the water has been absorbed and the lentils are tender.
Ensure the lentils do not catch.
Remove from the heat and add the salt.
Put the olive oil into a frying pan.
Heat and add the cumin seeds, coriander seeds, garlic, chilli and curry leaves. Fry gently for a few minutes.
Add the spices to the lentils and stir well.
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