Ingredients:
1 tbsp oil
1 tsp garam masala
1 tsp ground coriander seeds
1 tsp cumin seeds
1 tsp ground turmeric
2 finger chillies, chopped
4 garlic cloves, chopped
2 tomatoes, chopped
150g split red lentils
3cm piece of ginger peeled and grated
1l (4 cups) water
sea salt, to taste
1 handful nettle tops washed, stalks removed, large leaves chopped
1/2 cayenne chilli, sliced into rings (to garnish)
Method:
Place a wok or deep frying pan over medium heat. Once hot, add a few tablespoons of oil and fry the garam masala, coriander seeds, cumin seeds and turmeric for about 2 minutes, or until lightly toasted and aromatic.
Add the chillies, garlci, tomatoes, lentils and ginger. Fry for 1 minute then pour in the water and mix to combine.
Bring to a boil, reduce to a simmer the cover and cook for 30 minutes, until the lentils are tender.
About 2 minutes before the dish is due to be ready, add the nettle tops, re-cover the pan and cook until wilted.
Season to taste with salt then turn into a warmed serving bowl and garnish with rounds of cayenne chilli.
Serve hot accompanied by flatbreads.
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