Spices and lentils combine to make a fantastically fragrant dish - ideal as a main with a side of rice or naan bread.
- splash of oil of choice
- 1 teaspoon mustard seeds (or buy mixed panch puran seeds)
- 1 teaspoon ajwain seeds (or buy mixed panch puran seeds)
- 1 teaspoon cumin seeds (or buy mixed panch puran seeds)
- 1 teaspoon kulonji seeds (or buy mixed panch puran seeds)
- 1 teaspoon fenugreek seeds (or buy mixed panch puran seeds)
- 1 teaspoon garlic powder
- 1 teaspoon chilli flakes
- 2 teaspoons coriander powder
- 1 1/2 teaspoons turmeric powder
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 medium onion diced
- 500 grams lentils (yellow mung dal or other pale coloured)
- 2.5 litres water
- Salt to taste
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Heat (or melt the oil in a large pan) then add the seeds (mustard, ajwain, cumin, kulonji, fenugreek). Watch them carefully and when they start to pop, start to move them around the pan whilst adding the remaining spices (garlic, chilli, coriander, turmeric, paprika, cumin powder).
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Add the diced onion, still stirring, then add the lentils and mix until everything is combined.
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Gently pour in the water, give a good stir, cover and simmer for 20-30 minutes.
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Check the lentils and add more water if necessary. Season to taste. The lentils should have expanded and started to dissolve. Cover and cook for a further 5 minutes. Do a taste test and add more salt if required. Enjoy!
