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This dish can be made a day ahead and reheated gently - the flavour only gets better.


  • .5 cup chicken or vegetable stock

  • 3 cloves garlic, finely chopped

  • 6cm piece of fresh ginger, grated

  • 1 medium onion, chopped

  • 1 teaspoon ground tumeric

  • 1 teaspoon of group cardamn

  • .25 teasoon ground chilli (or to taste)

  • 6 small tomatoes, peeled, chopped

  • 1 cup red lentils

  • 2 .5 cups water


  • 1.

    Heat stock in a medium, heavy based saucepand and bring to the boil. Boil for 4 mins. Add garlic, giner and onions and cook over a low heat for 5 mins. Add tumeric, cardamon and chilli. Cook, stirring for 1 min. Add tomatoes and cook 4 to 5 mins. Add lentil and water and stir to combine. Bring slowly to the boil then rduce heat to a simmer and cook uncovered for 10 mins or until lentils are soft.


This dish is great as part of an Indian banquet or simply served with chicken (Tandoori chicken is particulary good).

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