A light curry dish perfect for serving as an accompaniment to a main course or rice dish.
Wash the lentils under cold running water until the water runs clear.
Peel and dice the red onion, ginger and the garlic. Dice the chilli and chop the tomatoes.
Heat a frying pan and add a splash of sunflower oil. Add the onion, mustard seeds, cardamom pods and the cinnamon stick to the pan, along with a pinch of salt. Stir and then add the garlic and the ginger and cook until the onions soften and turn golden brown. Add the chilli, curry leaves and the chopped tomatoes and cook for a further 5 minutes. Add the lentils to the pan, stir to combine and then add enough water to cover the lentils. Bring to the boil and simmer for 10 minutes or until the lentils are cooked.
Once the lentils are cooked, add the coconut milk to the pan. Bring back to the boil, remove from the heat and then check the seasoning.
«Try making this recipe using split peas, green lentils or any other pulse.»