1 x cup of masoor dal (red lentils)

1 x onion chopped

1 x clove of garlic chopped

1 x thumb of ginger chopped

1 x small red chilli chopped (optional)

8 x curry leaves

250g mushrooms

3 x medium tomatoes

1.5 tsp cumin seeds

1.5 tsp mustard seeds

1.5 tsp turmeric

1.5 tsp cumin powder

1.5 tsp coriander powder

1.5 tsp garam masala

Fresh lemon juice

Coconut oil



Fresh coriander

In a pan, heat about two tablespoons of coconut oil.  When the oil is hot, add your cumin seeds making sure that they sizzle. This is key to creating a delicious authentic Indian meal.  Add your mustard seeds and allow them to pop much like popcorn. Add curry leaves and allow the aroma to release.  Add the chopped garlic, ginger and chilli.  Be careful not to burn. Add your onions and cook slowly until the they are golden brown.  then add the chopped mushrooms and allow to brown adding a dash of tamari.  Allow to cook.  Add tomatoes and cook until soft.   Add your cumin, coriander and turmeric powders. Mix and add a little water if it becomes too dry.  This is called your masala (your spice mix).  Now rinse the dal and add to the pan frying for about 2 - 3 minutes coating the lentils in your masala paste. You want the lentils to fry a little and turn yellow from the turmeric. Add boiling water depending on the consistency you like.  Less water for a thicker dal and more for a runnier dal.  Serve with short grain brown rice (wonderful on the digestive system).  Allow to cook for 20 minutes adding lemon juice.  Leave to stand for 15 minutes before serving.  Add salt to taste.  Garnish with fresh coriander.  Enjoy.