Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 125 millilitres | Olive oil; (4 fl oz) |
| 1 \N | Onion; sliced |
| 1 teaspoon | Cumin seeds |
| 2 \N | Cinnamon sticks; broken up |
| 375 grams | Masoor dal; (red lentils) (12oz) |
| 1 teaspoon | Ground coriander |
| ½ teaspoon | Chilli powder |
| ¼ teaspoon | Ground turmeric |
| 1¼ litre | Water; (2pints) |
| 1 large | Tomato; halved |
| ½ \N | Teaspoon; salt |
| 24 \N | Okra; topped and tailed |
Heat the oil in a large saucepan and cook the onion with the cumin seeds and cinnamon over a medium heat for 5-10 minutes, until the onion is beginning to brown.
Add the lentils, coriander, chilli powder and turmeric.
Stir and cook for 2 minutes, stirring.
Add the water and stir, then add the tomato, salt and okra.
Bring to the boil, then cover and simmer for 20-25 minutes, until the okra and lentils are tender, stirring occasionally.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.