Ingredients - For the Lentils

  • 200g red lentils
  • 750ml water (approx)
  • 1tsp salt

- For the Masala

  • 1 tbsp ghee or vegetable oil
  • 1 tsp of cumin seeds
  • 1 onion, chopped
  • 1 clove chopped garlic
  • 2 chopped tomatoes
  • 1 tsp ginger, grated
  • 1 tsp turmeric
  • 1 chilli, finely chopped
  • 1 tsp fenugreek leaves
  • 1 tsp of garam masala
  • Handful coriander


  1. Wash the lentils thoroughly, ideally leaving the soak. When the water runs clear you know the lentils have been washed properly.
  2. Place lentils in a pan with the salt, cover with the water and bring to the boil.
  3. Remove the froth if there is any, reduce the heat and put the lid on the pan - leave to simmer for 10 minutes. Check the lentils are cooked by squeezing them between your fingers. Once soft remove from the heat.
  4. In a frying pan heat the oil or butter.
  5. Add the cumin, onion, chilli and garlic and fry until lightly browned. Reduce the heat and add the tomatoes, ginger, turmeric and fenugreek. Gently let the ingredients cook down for about 10 minutes to make a thick masala paste.
  6. Add the masala paste in the frying pan to the lentils. It should have the consistency of a thick soup but if it's too thick just add a little boiling water and remove from the heat. If you prefer it thicker just leave it on the heat to reduce until you get the consistency you want.
  7. Check the seasoning and add a little salt if required. Stir in the garam masala and coriander. Add extra chilli powder if needed.