Ingredients 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 Method 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. Variation 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.