Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Spice base
- 2 tbsp neutral oil
- 1 tsp cumin seeds
- 1 tsp yellow mustard seeds
- ¼ tsp asafetida (optional but traditional)
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp red chilli powder (adjust to taste)
Main
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 200 g red lentils, rinsed
- 800 ml water
- 400 ml tinned diced tomato
- 1 tsp salt
- Squeeze of fresh lime juice
- Handful coriander leaves, chopped
Method
Temper the spices
Heat oil in a medium saucepan over medium-high heat until shimmering, about 1 minute.
Add cumin seeds, mustard seeds, and asafetida if using. Toast for 30 seconds until fragrant and seeds begin to pop.
Add ground coriander, turmeric, and chilli powder. Stir constantly for 10 seconds—do not let burn.
Build the base
Add diced onion and cook, stirring often, for 4–5 minutes until softened and translucent.
Stir in garlic and ginger, cook for 1 minute until fragrant.
Cook the lentils
Add rinsed red lentils, water, and tinned tomato with its juice. Stir well.
Bring to a boil over high heat, then reduce to medium-low and simmer, uncovered, for 12–15 minutes, stirring occasionally.
The lentils should break down and the mixture thicken to a porridge-like consistency. If too thick, add a splash more water.
Finish
Taste and add salt to your preference.
Remove from heat and squeeze in lime juice to brighten the flavour.
Stir in fresh coriander leaves.
Serve warm with naan or rice.
