Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon sunflower or vegetable oil
  • 1 teaspoon cumin seeds
  • 1 onion (peeled and finely chopped)
  • 2 cloves garlic (peeled and finely chopped)
  • 1 inch chunk of ginger (peeled and finely chopped)
  • 1 teaspoon ground turmeric
  • 400 g tinned chopped tomatoes (or 4-5 fresh tomatoes, chopped)
  • 500 ml hot water
  • 200 g dried split red lentils
  • 1 tablespoon garam masala (or other curry powder)
  • salt and pepper (to taste, optional)
  • Dried red chillis chopped (to taste, or leave them out altogether if serving to small children or babies)

Instruction

  • Heat some oil in a large frying pan over a medium heat. Add the cumin seeds and fry for a minute or so until starting to turn brown. 
  • Add the onion, stir and reduce the heat to low. Cover the pan with a lid and cook gently for around 10 minutes until the onion is soft. Remove the lid, stir, turn the heat up a little and cook for 2-3 more minutes to get a little colour on the onion.
  • Add the chopped ginger and garlic, fry for 1 minute, then add 1 teaspoon turmeric (and chilli to taste if you're using) and stir well.
  • Add the chopped tomatoes, stir and cook for a further five minutes.
  • Stir through 200g dried split red lentils and 500ml hot water. Bring to the boil, then reduce the heat, partially cover the pan with a lid and simmer for around 20 minutes until the lentils are soft. Top up with extra hot water if needed.
  • Add a tablespoon of garam masala and season with salt (not for babies) and pepper to taste. Stir well.
  • Serve with rice and/or bread. Enjoy!