[adapted from book “Indian Vegetarian Cooking” by Sumana Ray]
for the lentils
2 cups red split lentils (500g)
8 cups water (2 litres)
1 tsp turmeric
1½ tsp ground cumin
400g tin of chopped tomatoes
2-3 tsp salt
few bird’s eye dried chillies or some ground Cayenne pepper
6 bay leaves
2 tbs fresh or frozen coriander / cilantro leaves (chopped)
50g unsalted butter
1 whole garlic (peeled and crushed)
2 onions (sliced finely)
4 cups easy cook Basmati rice
6 cups of water
1 tsp salt
Cook lentils in water removing any scum that is creating.
Add turmeric, cumin, tomatoes, salt, coriander, chillies, bay leaves and simmer for about 40 minutes.
In meantime fry onions and garlic on butter till golden brown and leave aside.
Cook also rice in salted water.
When lentils are ready stir in fried onions.
Serve rice to the serving dishes and pour over lentils.
Serve 4-5 people.