3 handfuls of lentils (I use Pardina lentils which don’t need to be soaked overnight and don’t take long to cook)
1 medium onion, diced
1 stick celery
2 Tbsp. Kasoori methi
2 tsp. curry powder
3 pieces of stem ginger (optional, if not add honey)
1 tsp. chilli powder
2 tsp. Garam Masala
1 tsp. turmeric
3 tomatoes, grated
Few squirts Ketchup (or tomato paste)
2 cups of Coconut milk
1 Fry onions until translucent and then add celery and garlic. Add spices (curry, ginger, stem ginger, chilli, Garam Masala, turmeric) and then add grated tomatoes and ketchup. Mix well and add some water and the coconut milk. Season well.
2 Add lentils to the mixture followed by enough cold water to completely cover the lentils. Cook on high and then simmer on low for 30 minutes or until the lentils are cooked.
3 Add kasoori methi and spring onion. Cook for a further minute. Check for seasoning and serve.