250ml cup red lentils; rinsed until the water runs clear
2 tbsp. vegetable oil
1 teaspoons cumin seeds
1 Stick cinnamon
3 cardamom pods
1 onions; finely chopped
3-4 green chilies split into two
2 inch piece of ginger; grated
3-4 garlic cloves; minced
3 tomatoes (chopped fine
½ teaspoon turmeric
2 teaspoons coriander/cumin powders
1/2 lemon juiced
4 stems Coriander; chopped finely chopped
- Wash the lentils thoroughly at least 3 times. Place them with 6 cups of the water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 40 minutes, or until the lentils are just tender.
- When the lentils have cooked through, remove the pan from the heat and use a beat with wooden to break down the lentils. Set the mixture aside to thicken and cool.
- Meanwhile chop the onion finely and set aside.
- Place the cumin seeds, cinnamon stick, cardamom pods, cloves and peppercorns on a plate, place the turmeric and coriander and cumin powders in a saucer.
- Chop the coriander leaves and set aside.
- Heat the oil in a pan on a medium heat setting.
- Add the cumin seeds, cinnamon stick, cardamom pods, cloves and peppercorns, cook until they splutter and pop.
- Add the onions and fry until BROWN. Add the tomatoes and cook for 5 minutes.
- Add the turmeric and coriander/cumin powders. Season, to taste, with salt and simmer over a medium heat for 15-20 minutes, or until the oil from the sauce has risen to the surface of the sauce.
- Add to the lentils and stir well, adding more water as necessary to loosen the mixture. Bring the mixture to boil and add the lemon juice and salt.
- Stir in the chopped coriander just before serving.