You need:

2 tablespoon butter

2 clove of garlic, cut into find strips

2/3 of a green chilli

1 whole large tomato [or 2 plum tomatoes] chopped, seeds removed

1 teaspoon turmeric powder

1 teaspoon chilli powder

1 teaspoon coriander powder

2 cups of dark brown or black lentils, cooked

100ml chicken or vegetable stock

4 tablespoons fresh cream

large pinch of salt

 

Melt the butter on a medium heat and add the garlic and chilli. Add the chopped tomato and cook. Add the turmeric, chilli and coriander. Then add the boiled lentils and around 100ml of chicken or vegetable stock. Bring to the boil then simmer

 

Add the fresh cream and simmer until all is incorporated.  Add the salt and serve.

 

Recipe devised and written by Mona Farrugia and the Executive Chef of the Kumarakom Lake Resort in Kerala