Recipe and styling by Anthony Telford and Sydney P

Serving size: Serves 4
Cuisine type: Indian
Cooking time: More than 1 hour
Special options: Vegetarian
Course: Main

INGREDIENTS

1 cup red lentils, washed
600ml water
1 teaspoon salt
3 tablespoons of oil
ground asafetida spice
½ teaspoon whole cumin seeds
2 cloves garlic
1 small onion, roughly chopped
4 large tomatoes, de-seeded and roughly chopped
½ teaspoon garam masala
½ teaspoon ground cumin spice
¼ teaspoon cayenne pepper

METHOD

Place the lentils and water into a pan and bring to the boil, turn the heat down and cover. Simmer for about 1 hour until the lentils are soft.

In a frypan heat the oil and add in a good pinch of asafetida, cumin seeds, garlic, and onion. Stir-fry for 3-4 minutes until the onion is browned. Add in the tomato and cook until soft. Stir in the rest of the spices. Pour into the cooked lentils and mix well.

Serves 4