Ingredients
- 250 g red lentils
- 1 onion , finely chopped
- ½ tsp cumin seeds , roughly crushed
- ½ tsp turmeric
- 2cm ginger , peeled and finely chopped
- 200 g canned diced tomatoes
- 600 vegetable stock
- Salt and pepper
- 150 g natural yoghurt
- Warm naan bread, to serve
- FOR TARKA
- 1 tbsp sunflower oil
- 2 tsp black mustard seeds
- ½ tsp cumin seeds , roughly crushed
- Pinch of turmeric
- Cilantro , for garnish
Steps
- Set the slow cooker following manufacturer’s instructions.
- Run the lentils under cold water and rinse well. Drain and put in the slow cooker pot. Add onions, ginger, spices, tomatoes and stock.
- Season with salt and pepper and then cover with the lid. Cook on high heat for 3–4 hours. Check for lentils’ tenderness.
- About 5 minutes before it’s done, make the tarka. In a small skillet, heat oil in and mix in the tarka ingredients and stir well for 2 mins.
- Roughly mash the lentil mixture using a spoon and then transfer into serving bowls. Add 1-2tbsp of yoghurt and garnish with tarka.
- Top with cilantro and serve with warm naan bread.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.