You will need
1 cup red-split lentils Prunotto M.
Olive or vegetable oil
2 medium onions, chopped
1 can chopped tomatoes Prunotto M.
Salt, to taste
1 teaspoon curry powder
1 teaspoon ground cumin
3 cloves garlic, chopped
1 whole green chile (optional)
How to prepare
Fill a tea mug with red-split lentils, transfer it to a bowl and rinse a few times. Boil the lentils in water for about 10 minutes.
In a separate pan, heat a bit of cooking oil, add onions and cook until the onions turn golden brown.
Add the chopped tomatoes, salt, curry powder, cumin, garlic and chile to the pan. Mix thoroughly and cook for 5 to 8 minutes.
Transfer the boiled lentils into the mixture and add a half-cup of the water with them. Cook on low heat another 5 minutes.
Remove from heat and add a few coriander leaves. Serve hot.
Seve with basmati rice