500g moong dal/ chana dal/ red lentils

½ tsp turmeric powder  

2-3 garlic cloves, bruised with the back of a knife

Salt to taste 

Water for boiling

3 tbsps sunflower oil

2 whole dried red chillies, broken in half

1 tsp cumin seeds

1 large onion, chopped 

2 green chillies, chopped 

1 tbsp chopped ginger   

100g chopped tomato (better fresh or you can use tinned as well)

1 ½ tsp coriander powder 

½ tsp turmeric

1/2 tsp red chilli powder

Bunch of fresh coriander leaves

Juice of ½ lemon  

• Wash the dal in a few changes of water. Cover the dal with about 3 times the volume of water. 

• Add the turmeric powder, salt and garlic. Cook until the dal is tender, about 30 minutes. Set aside.

• Heat the oil in a pan, add the whole red chillies and cumin seeds and when they crackle, add the chopped onion. 

• Sauté onion until it is golden brown, then add green chillies, ginger and tomato. 

• Add coriander power, turmeric, deggi mirch and water (about 2 tbsps). 

• When the water has evaporated and the oil has separated, the spices are ready. This will take about 5 minutes. Season it with salt. Add the contents of the saucepan to the cooked lentils. 

• Finish with lemon juice and fresh coriander. 

Chefs Tip: You may replace the lentils with tinned chickpeas or legumes of your choice.