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

• 2 cups red lentils
• 2 l water
• 2 tsp turmeric
• 3 tsp ground cardamom
• 1 tsp garam masala
• 5 black cardamoms
• a good pinch (10-15) curry leaves
• 1 portion soft bouillon

• 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, carrots, green bell peppers etc.