- 250 g (8 oz) red lentils
- 850 ml (1.5 pints) water or vegetable stock
- 1 teaspoon turmeric powder
- 4 green chillies, sliced lengthways
- 1 tablespoon chopped coriander leaves
- 250 g (8 oz) aubergine, cut into strips
- 240 g (8 oz) can of peeled tomatoes
- 2 tablespoons vegetable oil or ghee
- 2 onions, peeled and chopped
- 4 Cloves of garlic, peeled and crushed (or to taste)
- 2 cm (1 ") ginger root, peeled and grated - Try home-made lazy ginger instead.
- 1 teaspoon coriander seeds ground to a powder
- 1 teaspoon white cumin seeds
- ½ teaspoon fenugreek seeds
- ½ teaspoon black mustard seeds
- ½ teaspoon salt
- 1 scant teaspoon [jaggery]] or sugar
- Rinse the lentils, place in a large pan, cover with cold water and bring to the boil, then simmer for 10 minutes.
- Add the turmeric, chillies, coriander leaves and turmeric powder, aubergines and tomatoes and juice, salt & sugar. Cover and simmer for 30 minutes or until the lentils are very soft.
- Heat the oil in a small pan. Sauté the onions and garlic for 4 minutes or until soft and golden.
- Add the ginger, cumin, fenugreek and mustard seeds and fry for 2 minutes.
- Stir the onion mix into the lentils and serve.
I like to powder half of the spices and very roughly grind the remaining half to get a coarse spice mix that holds little taste-bursts when you get them.