• 4tbspGreen lentils
• 4tbspPuy lentils
• 4tbspChana dhal (Yellow split peas)
• 4tbspBeluga lentils
• 4tbspRed lentils
• 3tspSalt
• 1tspTurmeric
• 4tbspOlive oil
• 2Onions
• 0.5tspChilli powder
• 2tspGaram masala
• 4Tomatoes (Chopped)
• 2tbspCoriander leaves
• Squeeze of lemon
• 2tbspOlive oil
• 2Dried chilli
• 1tspCumin seeds
• 8Cloves
• 4Garlic cloves (Chopped)

Instructions

1. 1

   Wash all the lentils and soak for 20 mins

2. 2

   Put the lentils in a pan of 800ml cold water, 2 tsp salt and half the turmeric

3. 3

   Bring to the boil skimming off the scum, then semi cover and simmer for 25 minutes

4. 4

   Meanwhile, heat 4 tbsp oil in a frying pan and add the onion and cook until browned

5. 5

   Add the remaining salt, turmeric, chilli powder and garam masala and cook for a minute, then add the tomato until soft

6. 6

   Pour the onions over the lentils and bring to the boil - reduce until you're happy with the consistency

7. 7

   Finish with fresh coriander and the lemon juice - keep hot

8. 8

   Heat the 2 tbsp oil in a small pan

9. 9

   Add the chilli, cumin seeds, cloves and garlic (in that order)

10. 10

    Cook until the garlic starts to brown then pour over the lentil

11. 11

    Put the lid on for 3 minutes

12. 12

    Pick out the cloves then mix up

13. 13

    Serve with chapatis