1 1/2 cups lentils
1 onion finely chopped
2 tbspn curry powder
1 tspn chilli powder or to your taste
3 cloves garlic, each one chopped in half
1 tbspn ginger, grated
3 cups water
1 1/2 cup sweet potato or pumpkin chopped into cubes
stock cube or powdered stock to your taste
250g panir chopped into cubes (omit if vegan - you could add tofu but you don't really need to)
1/2 cup peas
Soak lentils in plenty of water overnight. Drain and rinse to ensure all dirt is removed.
Cook onion in a little oil or ghee until translucent.
Add curry powder, garlic, ginger. Cook 5 min stirring to make sure it doesn't burn. When you can smell the garlic cooking you can add the drained lentils. Stir to coat the lentils in the onion and spice mixture.
Add the water and bring to boil.
Simmer vigorously for 15 mins. Add the pumpkin/sweet potato.
Cook for another 30 mins or until the lentils are mushy and the sweet potato is cooked. Add a stock cube or powdered stock or salt to your taste
Add the peas and panir and stir through for 2 min.
Serve with rice, pappadams, yoghurt and pickle if you like.
For a vegan version omit the panir.