Ingredients:
Red lentils 250g
Coconut milk 400ml tin
Onions 2, 1 finely chopped, 1 sliced
Tomatoes 2 medium, sliced
Green chillies 2-3 slices
Turmeric 1 tsp
Oil 4 tbsp.
Fresh curry a hand full leaves
Black mustard 2 tsp seeds
What to do:
Put the lentils, coconut milk, 400ml water, chopped onions, tomatoes, chillies and turmeric in a pan with salt to taste and simmer for 20 mins, until the lentils are tender. Fry the onion in the oil until crisp, add the curry leaves (or coriander) and mustard seeds and sizzle together. Pour the lentils. Serve with flatbread.