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As made at the deli.
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Ingredients
  

  • 300 g red lentils
  • 850 ml water
  • 1 tsp turmeric
  • 1/2 tsp cumin seeds
  • 1 tbsp sunflower oil
  • 1 medium onion
  • 2 cloves garlic
  • Small knob of ginger
  • 1/4 tsp chilli powder
  • 1/4 tsp coriander powder
  • 1/4 tsp garam masala
  • 1/4 tsp fenugreek powder
  • Salt to taste
  • Small handful fresh coriander

Instructions
 

  • Wash lentils well and then add to the water and put on to boil in a medium sized pan.
  • Add the asafoetida, turmeric and salt and cook on a low heat for about 15 minutes or until the lentils are tender.
  • Skim the lentils as you notice a scum forming.
  • Slice the onion, garlic and ginger. Set aside.
  • Meanwhile heat a heavy based frying pan until hot. Add the cumin seeds and 'pop' them.
  • Then add the oil.
  • Next add the onion and cook for 2-3 minutes.
  • Add the garlic, ginger and cook for a further couple of minutes.
  • Then add the dry spices and cook for another couple of minutes.
  • Add the cooked lentils to the frying pan and continue to fry for a further 3-4 minutes.
  • Take off heat add fresh coriander, check seasoning and serve.
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