Place the lentils, water and spices (turmeric, paprika and coriander powder) into a pan, stir well and bring to the boil. Cover the pan with a lid and reduce the heat to simmer for about 30 minutes or until the lentils are just tender. Add more water if needed.

When the lentils are cooked, remove the pan from the heat.

Meanwhile, heat the oil or ghee in a pan over a medium heat. Add the cumin seeds and fry for 20-30 seconds.

Add the onion, chillies, ginger and garlic and fry until golden-brown.

Add to the cooked lentils and stir well.

Bring the mixture to the boil and season to taste, with salt and freshly ground black pepper. Stir in the chopped coriander and garam masala just before serving.

Serve with warm rice or naan bread.

250 g yellow split peas, rinsed well
1 l pints water
3 tomatoes
1 tsp ground turmic powder
1 tsp paprika powder
1 tsp ground coriander powder
3 tbsp vegetable oil or ghee
1 tbsp cumin seeds
1 small onion chopped
3 whole green chillies
1 piece fresh ginger peeled and cut into thin strips
3 cloves of garlic, peeled and chopped
1 tbsp garam masala
Salt and freshly ground black pepper
Handful chopped fresh coriander leaves