1. Put the lentils, coconut milk, the chopped onion, tomatoes, chillies and turmeric in a pan with 300ml water, season and simmer for 20 minutes, until the lentils are tender. 2. Fry the sliced onion in 4 tbsp oil until crisp, add the curry leaves (or coriander) and mustard seeds and sizzle together. 3. Pour over the lentils. Serve with flatbreads. ---------------------------------------------------------------------------
Nutrition
Ingredients
