4 Tablespoons olive or coconut oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
half teaspoon fenugreek seeds
1 fresh chilli chopped finely
1 red onion chopped finely
1 teaspoon curry powder
1 teaspoon turmeric powder
3 cups red lentils (washed & drained)
1 tin chopped tomatoes
1 teaspoon salt
juice of 2 - 3 lemons
2 Tablespoons grated ginger
3 cloves crushed garlic
coconut milk (optional)
fresh coriander (separate stems from leaves)
Heat large pot on medium heat, add oil, mustard seeds, coriander seeds, cumin seeds & wait until seeds stop popping (be careful not to burn them).
Add fenugreek, chilli, onion, then turn heat down a little & simmer till onions are soft & aromatic.
Add curry powder & turmeric powder to spice mix & stir. Then add lentils & stir.
Follow with tomatoes, salt, lemon juice, ginger, garlic, coriander stems then 6 cups of cold water.
Bring to boil & leave to cook on low heat covered for about 45 minutes, till lentils soft.
Add more water or coconut milk if necessary.
Add fresh coriander just before serving or use as garnish.
Serve with rice or grain of your choice. Enjoy!