Preparation / Directions:
Melt the butter in a pan over a low heat, then add the cardamom pods
(split, cooking them for just a few seconds. Add the fresh ginger and
crushed dry chillies, cooking for another half minute. Turn the heat up
to high and add the thinly sliced onion and garlic, cooking until they
start to brown. Add lentils (which have been soaked and drained) then the
turmeric, cumin powder, salt and stir in the water. Cook for 5-6 minutes
to let the water dry out.
Add chopped tomatoes and the fresh chillies, leaving the stalks intact.
Finally add the fresh coriander to taste. Serve hot.