Ingredients

Steps

• Boil lentils in a saucepan with water covering them by 3cm, skimming any froth from the surface.
• Add turmeric and half the butter then simmer for 20 minutes until softened but not dry.
• Toast cumin seeds in a dry frying pan for 2 minutes until aromatic and set aside.
• Melt remaining butter and fry garlic and chilli for 2 minutes until golden brown.
• Return toasted cumin to the frying pan and remove from heat.
• Vigorously stir the lentils to break them up, then mix in the garlic and chilli butter.
• Season to taste and serve immediately with the cooked rice.