Ingredients

Steps

• Boil lentils in 900ml water, skim froth, and simmer covered for 35-40 minutes until tender.
• Whisk the cooked lentils to break them down and set aside to cool and thicken.
• Heat oil in a pan and fry cumin seeds for 30 seconds until fragrant.
• Add onion, chillies, and ginger to the pan and fry until golden-brown.
• Blend garlic and tomatoes into a purée and stir into the pan.
• Add ground spices, 100ml water, and salt, then simmer for 15-20 minutes until oil rises.
• Stir in lentils and chopped coriander, adjusting consistency with water and seasoning as needed.