½ tsp ground coriander
1 tbsp chopped coriander stalks
8–10 fresh curry leaves
1 tbsp chopped fresh coriander, to garnish
2 garlic cloves, crushed
1 tbsp grated ginger
1 large lemon, zest only
2 tsp lemon juice
1 medium onion, grated
1 large tomato, chopped
2 tbsp ghee
200g/7oz red lentils
pinch bicarbonate of soda
½ tsp ground black pepper
½ tsp chilli powder
1 tsp cumin seeds
½ tsp garam masala
1½ tsp salt
½ tsp ground turmeric