1 lg onion, chopped
3 cloves of garlic, crushed
4 green chillies chopped
140g red lentils
30g yellow split lentils
4 tbsp of oil
2 dried chilles
2 tablespoons of curry leaves
Teaspoon of mustard seeds
Teaspoon of cumin seeds
1 can of chopped tomatoes
To a pan of 350ml water add the onion, fresh chilli, turmeric and all the lentils.
Bring to the boil and simmer slowly for 35 minutes or until the lentils are soft. Add more water if it gets dry.
Break up the lentils with a potato masher, add 2 teaspoons of salt and the can of tomatoes, mixing well.
Bring back up to a gentle simmer and cook to a thick sauce for 10 minutes, remove from heat.
Warm the oil in a saucepan over a medium heat, add the garlic, curry leaves, cumin seeds and mustard seeds and dried chilles and cook until the garlic browns.
Pour the oil and spices into the lentil pan and cover.
After 5 minutes stir the lentil mix well, taste and season to suit, garnish with coriander leaves if you have any.
I reckon this was 4 of my greedy portions.