Instructions: Heat the oil in a large saucepan over a medium heat and cook the chilli powder, turmeric and caraway seeds for 2-3 minutes.

Add the drained pulses, stir, and cook for 3-5 minutes more, stirring occasionally.

Mix the tamarind paste, if using, with 4 tablespoons of water and add to the pan with the salt and garlic.

If using lemon juice, just add it without extra water.

Add the hot water and the chillies, cover tightly and cook over a low heat for 2 1/2 - 3 hours, until the pulses are tender, stirring occasionally and adding more water if necessary.

Sprinkle with parsley before serving.

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