• 1 tablespoon of vegetable oil
  • 1 medium onion, chopped
  • 3 cloves of garlic, finely chopped
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon cayenne pepper or chilli powder
  • 1/4 teaspoon mustard seeds
  • 200g red lentils
  • 1 litre of boling vegetable stock (2 veg Oxo{TM} cubes mixed with 1 litre of boiling water should do!)
  • 1 inch of root ginger, grated
  • 1 small handful of fresh corriander, coarsely chopped


Heat the oil in a saucepan and then fry the next 7 ingredients in the hot oil. When the onion is well-fried, add the lentils and vegetable stock. Leave to simmer for roughly 1 hour, stirring occasionally.

Add the root ginger and corriander and stir again. Simmer again for roughly 5 minutes.

Serve with naan bread, popadums, rice, chutney or plain.


You can make this meal a little more interesting by replacing the red lentils with a mixture of 5 parts red lentils to 1 part rice, 1 part green lentils and 1 part chana dal.