Method

Place water, lentils, turmeric & salt into a saucepan & heat over a med heat until it starts to boil, then turn down the heat to a low simmer, then place a lid on & cook for 45 mins stirring occasionally until soft.

Heat a wok or high sided frying pan on a med heat, dry fry the cumin seeds, mustard seed & chilli flakes until a little smoke comes off, then tip into a pestle & mortar & roughly grind & set aside.

Next add the oil to the pan/wok, add onions & fry off for 2 to 3 mins or until soft, then add curry leaves & green chilli strips & fry for 30 seconds , then add tomato puree with the water & lemon juice, stir & cook for another 30 seconds, then add ground dry fried cumin, chilli flakes & mustard seeds & fenugreek, stir & fry for another 30 seconds, then tip into the lentils with the coriander mix in & serve.