Prep time: 20min
Cooking time: 1hr
2 tbs vegetable oil
2 tsp finely chopped garlic
1 medium sized onion, finely chopped
1/2 cup ground corrinader
1 tsp ground cumin
1 cup yellow lentils
6 cups chicken or vegetable stock
1 tsp turmeric
2 tsp tamarind pulp
1/4 cip boiling water
1 cup finely chopped tomatoes
1/4 tsp each cayenne and black pepper
1 tsp sugar
1 tsp sea salt
Extra 2 tbs light vegetable oil
3/4 tsp black mustard seeds
2 tbs torn corinader leaves
Heat oil, add garlic, onion, celery, corinader and cumin in a large pot. Cook gently until onion is soft. Pick lentils over and wash well. Add to pot with stock and tumeric. Bring to a boil, reduce heat and simmer gently about 35min or until lentils are tender.
Meanwhile, put tarmarid in a small bowl with boiling water and leave for 15mins. Mash pulp with back of spoon, then strain, squeezing out as much juice as possible. Discard pulp. Add liquid to lentils with tomatoes, peppers, sugar and salt. Slowly simmer 15min.
Heat extra oil over high heat, carefully add mustard seeds and when seeds have stopped sputtering pour spiced oil over broth.
Garnish with corriander leaves and serve.