1. Mix the lentils together in a large bowl and wash in several changes of water. 2. Heat the ghee in a large, heavy-based, preferably non-stick saucepan, and add the onion, garlic, ginger and chili. 3. Cook, stirring, until onion is soft, and starting to brown. 4. Add the seeds and powdered spices, and cook, stirring until fragrant. 5. Add the lentils along with the undrained tomatoes and stock, and stir to combine. 6. Bring to the boil, then reduce heat and simmer, covered, for about one hour, stirring occasionally, until lentils are tender. 7. Add small amounts of water from time to time if the mixture appears to be sticking, or is too thick before the lentils soften. 8. Add the coconut cream and cilantro just before serving, stirring and heating through over low heat. ---------------------------------------------------------------------------
Nutrition
Ingredients
