Quantity for a small village –  2 cups of  raw brown/green lentils – but works the same for 1 cup of raw lentils.

Preferably use a large cast iron pot with a lid:

To about one tablespoon of melted ghee add:

• 1 finely chopped onion
• 3 finely chopped cloves of garlic (depends on how big they are)
• 1 square inch chunk of fresh ginger finely chopped

Sauté, but do not brown, then add:

• 3 teaspoons of ground coriander
• 1 ½  teaspoons of ground  cumin
• ¾          “                 turmeric
• ½         “                  cinnamon
• ½          “                 cardamom
• ½           “                chilli powder
• 1 teaspoons of salt       (all my teaspoons are heaped)

Cook for a minute or two then add two chopped fresh tomatoes (I peeled them), simmer and then add equivalent of one sachet of tomato paste, simmer and stir well then add a cup of water.

Then add the lentils (remember to rinse them first).  You can first cook them separately by boiling and draining.   I add them raw  but make sure you have plenty of time to cook them as this mix is simmered and it takes nearly 3 hours for it to be properly cooked.

Stir and check water level regularly,  adding water each time.  Test taste – it will probably  need a bit more salt.

 Final notes:  all these quantities can be varied a bit.  For instance if you have an abundance of home grown tomatoes add four.  A bit more garlic won’t matter.  It is all a case of near enough is good enough.  This is not a sponge cake !

This should be accompanied by naan or any Indian style bread.

Apologies, Viv…… missing ingredients no longer …..