INGREDIENTS
8 oz red lentils
2 tbsp oil
half tsp methi seeds
1 tsp mustard seeds
1 tsp cumin seeds
2/3 cloves
Cinnamon stick
Bay leaf
Salt
Chili powder
Half tsp of haldi
2 tsp jeera
2 tsp dhania
Quarter tsp sugar
Half tsp garum masala
tin of tomatoes
lemon juice

METHOD
1. Wash (thoroughly) and cook about 8 ounces red lentils until mushy (25 minutes on high heat, then simmer forever)
2. Heat 2 tablespoonfuls of oil and fry half a teaspoon of methi seeds, 1 teaspoonful of mustard seeds, 1 teaspoonful of cumin seeds, 2 or 3 cloves, a little cinnamon stick and a bay leaf.
3. Add lentils to this mixture. Bring to the boil
4. Add to this salt, 1 teaspoon of chili powder, half a teaspoonful of haldi, 2 teaspoonfuls of jeera, 2 teaspoonfuls of dhania, a quarter of a teaspoonful sugar, half a teaspoonful of garum masala
5. Stir then add half a tin of tomatoes and a little lemon juice