Instructions: 1. Dry roast the first nine spices in a heavy-based frying pan then grind until smooth in a coffee grinder. Drain the lentils, heat the ghee and fry half the quantity of spices (including chilli powder and turmeric) for 2 mins. Add the onion and garlic and cook for another 2 mins.

2. Add the lentils and 1 pint of fresh water. Simmer, covered, for 50 mins.

Give the contents of the pan a good stir and add the other half of the spices.

3. Cook for another ten mins then add the creamed coconut and seasoning.

Serve hot.

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