A few washed and chopped coriander leaves, for garnish
Bring 500ml water to boil in a large saucepan over high heat.
Add the lentils and return the water to boil. Partially cover the pan, reduce the heat to low and simmer, uncovered, stirring occasionally, for 20-30 minutes until the mixture becomes thick. Take care that the lentils do not burn. Top up with extra boiled water if necessary.
Melt the butter or add the oil in another pan over medium heat.
Fry the onion and chilli for 7-9 minutes until golden brown. Add the cooked lentils and cook for a further 2 minutes.
Season with the salt and add all the Spice Drops® and mix well. Garnish with fresh coriander leaves. Serve hot with chapattis or plain Basmati rice.
RECIPES THAT ALSO USE ASAFOETIDA, CUMIN SEED, TURMERIC