about 200g orange lentils
2 medium onions, roughly chopped
1 tin of tomatoes
4 cloves of garlic
1-2 red chillis
2 inch piece of ginger
5 cardamon pods
2 bay leaves
1 teaspoon black mustard seeds
1 teaspoon tumeric
1 1/2 teaspoon of each, ground coriander, ground cumin, garam masala
knob of butter
First start by soaking your lentils in cold water for 15 minutes or so. Then put one or two tablespoons of oil in a large saucepan and start to saute the onions.
When the onions are soft and slightly golden add the cardamon pods, mustard seeds, bay leaves and cloves, fry for a couple of minutes. Meanwhile, roughly chop the garlic, chilli and peeled ginger, put them in a mini food processor and blend to a paste with a couple of teaspoons of oil. ( if you dont have a food processor just finely chop, i just use the food processor to save chopping and getting chilli on my skin :) )
Then add the paste and cook gently for a minute or 2 along with the powdered spices. Then add the tomatoes, turn the heat up a little and reduced the tomatoes with a pinch of sugar until most of the liquid is gone.
Drain your lentils and add to the pan. Cover with water and bring to the boil, simmer for 30-40 mins until the lentils are soft and have started to break down. Add some more water if thick (should be a soup consistency) then season with salt and pepper to taste, stir in some chopped coriander and the butter. then eat!