A comforting, colourful and spicy lentil curry, made with nutritious, protein-packed red lentils.
Wash the red lentils well until the water runs clear. Leave them to soak for 5 minutes.
Meanwhile, peel and crush the garlic and peel and grate the ginger. Add to a small bowl with the chilli powder, turmeric and salt.
Drain the lentils and place into a saucepan. Cover with 400ml water. Add the mix along with the chopped tomatoes.
Bring the lentils to a boil, then reduce the heat to a simmer. Cook with the lid on for 15 to 20 minutes, until the lentils are soft. Stir occasionally.
Make the tadka. Thinly slice the red onion and the garlic clove. Heat the coconut oil in a small pan. Once hot, fry the red onion and garlic for 2 minutes. Next, add cumin seeds, dried red chilli and curry leaves. Once the cumin seeds begin to crackle, remove from the heat and add the hot tadka to the lentils. Serve with chapatis or rice.