Instructions: Cook the lentils with salt turmeric chilli and the water for about 20 minutes or until very soft. Drain off excess water.

Cook the onion in ghee to a golden brown.

Set aside 1 tablespoon for garnish.

Add the garlic and ginger and cook briefly then add the tomato and cook to soften.

Stir into the lentils adding the garam masala and cream and half the chopped herbs.

Stir well and heat through.

Pour into a serving dish and garnish with the remaining herbs and reserved fried onion.

Serve with a beef or pork curry

Serves 4

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