Amanda A-mangia: Quick and easy lentil curry

1 cup dried lentils, washed

235ml or enough water to cover the lentils

1/2 tin of chopped tomatoes

1 tsp turmeric

2 tsp ghee

1 tsp cumin seeds

1 fresh green chilli, roughly chopped

1 tsp salt

1 tsp sugar

1/2 tsp chilli powder

Juice of ½ lemon

To garnish; ½ red chilli, chopped ginger and a handful of fresh coriander, chopped. In a saucepan boil the lentils, water, tinned tomatoes and turmeric until soft, approximately 20 minutes. In a separate saucepan, heat the ghee, add the cumin seeds and fry until brown, add the green chilli and fry. Add the fried spices into the dhal and mix well. Add salt, sugar, chilli powder and lemon to taste.

Garnish with fresh coriander, chilli and ginger.

Serve with a bowl of white basmati rice.

Or you can try this more elaborate version