Instructions: 1 Heat the sunflower oil in a saute pan. Add the onion and garlic and allow to sweat for a few minutes (the onion should be soft but not coloured).

2 Add the chatmasala and allow it to toast for a minute. Add the bayleaf and cardamon pods with the knob of butter.

3 Drain and add the lentils with the tinned tomatoes. Allow to cook for a further 4-5 minutes until thickend and heated through. Stir in the greek yoghurt and serve.

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