My third son's mate was visiting and commented, "I forgot how good a cook your mum is!"
You can dial the heat up or down by adjusting how much chilli you add.
1 1/4 cups dried yellow lentils, rinsed and drained
4 cups water
11/2 teaspoon ground tumeric
1/2 cup oil or coconut oil
4-5 whole dried chillies
2 teaspoon cumin seeds
4 cloves garlic, crushed
1/2 large onion, chopped
45g fresh ginger, peeled and finely chopped
1 tomato finely chopped
1 teaspoon chilli powder
1 teaspoon salt
1/2 teaspoon garam masala
2 tablespoon fresh lime or lemon juice
Handful of coriander leaves
Combine lentils, turmeric and water in a large saucepan.
Bring to the boil and then reduce to a simmer.
Simmer gently for about 20-25 minutes or until lentils are tender and water is absorbed, (You may need longer and more water depending on the lentils)
Whilst the lentils are cooking, heat a heavy fry pan and add the oil.
Add chillies and cumin, sizzle for a few minutes and then add garlic and onion and cook until soft and lightly browned.
Add ginger, tomato, chilli powder, salt and garam masala. Cook until tomato is soft about 10 minutes.
Add the lentils, stir to combine, warm through and adjust seasoning with salt and lemon juice.
Top with coriander leaves.
Serve with flat bread or Poppadoms
This is a winner!