Preparation time: 10 minutes
Cooking time: 30 minutes
Dietary guidance: v
6 oz red lentils
750 ml water
1 tsp tumeric
2 tsp cumin
1 tbs garam masala
1 tsp salt
1 1/2 oz butter
4 cloves garlic, minced
1 onion, finely chopped
1/4-1/2 tsp crushed chili flakes
1 green chili, seeded and julienned
2 small tomatoes, skinned and chopped
1 Tbs cilantro, minced.
1. Rinse lentils and drain well.
2. Put lentils, water, tumeric, garam masala and cumin in pot over high heat.
Bring to a boil and cook 3 minutes. Reduce to low, partially cover pan and cook 8-10 mins or until froth disipates. Add more water if nesessary, Cover pan fully and simmer 20 min or until lentils are tender . Add water if too thick or dry.. Stir in salt and remove from heat.
3. Preheat wok over medium heat 1-2 mins. Add butter. When hot add garlic. Cook 30 seconds. Add onion. Increase heat slightly and fry 3-4 mins until just beginning to colour.
4. Add the dried and fresh chili and fry 30 seconds. Add tomatoes and cilantro and fry 30 seconds.Pour mixtue over cooked lentils scraping every bit possible. Stir and mix thoroughly.