Ingredients:
250 grams red lentils, rinsed
1/2 teaspoon turmeric
600 ml water
1 teaspoon olive oil
1 onion, chopped
1 green chili, deseeded and chopped
175 grams tomatoes, chopped
3 cm piece ginger , grated
2 cloves garlic, minced
1 teaspoon cumin seeds, crushed
3 cardamom pod seeds, crushed
3-4 teaspoon coriander, chopped

Directions:
In a large saucepan, bring the lentils, turmeric and water to a boil, cover, reduce the heat and cook gently for 20-25 minutes, until tender.
Meanwhile, in another saucepan, heat half the oil and add the onion. Cook over a low heat, stirring often, for about 10 minutes, until golden. Add the chili and tomatoes and cook over a medium heat, stirring often, for about 10 minutes or until a paste forms.
In a small frying pan, heat the remaining oil and add the ginger, garlic, cumin and cardamom. Cook for about 2 minutes.
Stir the onion mixture, the spices and half the coriander into the lentils.
Check the seasoning, garnish with the remaining chopped coriander and serve.