|Dried red lentils||225 Gram|
|Onion||1 Large, finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Ginger root piece||50 Gram, peeled and chopped|
|Ground coriander||2 Tablespoon|
|Garam masala||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Tomatoes||400 Gram, chopped with juice|
|Tomato puree||75 Gram|
|Coriander sprig||2 (For Garnish)|
Place the lentils and water in a pan and cook, uncovered, over a gentle heat for about 20-25 minutes or until tender.
Heat the butter in a pan over a medium heat, add the onion and fry until golden.
Add the garlic and ginger and fry for a few seconds.
Add the spices and fry for 2 minutes, stirring continuously.
Stir in the tomatoes and tomato puree and fry for a further 2 minutes.
Add the sugar, water and salt to taste and stir well.
Partly cover, and cook the sauce over a gentle heat for about 15 minutes, or until the sauce becomes thick and most of the liquid has evaporated.
Stir the sauce into the lentils and cook for a further 5-10 minutes.
Garnish with fresh coriander and serve.