• 3 tsp cumin
• 3 tsp mustard seeds
• 6 garlic cloves, roughly chopped
• 2 medium onions, diced

• 2 cups red lentils
• 2 l water
• 2 tsp turmeric
• 1/2 tsp cayenne pepper
• 2 tsp ground cardamom
• 2 black cardamoms
• a good pinch (10-15) curry leaves
• 3 tbsp vegetable stock base (sub 2 vegetable bouillon cubes)

• juice of 1/2 lemon
• 1/4 cup chopped cilantro
• 1 1/2 tsp salt

Fry mustard seeds, cumin and garlic in some oil. Add onion and fry until golden. Add lentils along with water, spices and stock base. Cook for 30 minutes. Take off heat, remove the black cardamoms, and season with salt, cilantro and lemon juice.

Can be upgraded with spinach, tomatoes and/or green bell peppers.