Ingredients:
• Put the lentils a saucepan with just enough water to cover. Bring to theboil, and boil for a couple of minutes, then reduce the heat. Simmer forabout 20 minutes until soft, topping up with water if necessary. Drain.
• Heat the oil in a wok or large heavy frying pan. Add the onion seedsand fry until they begin to pop. Add the onions and sauté until they aregolden. Reduce the heat and add the ginger, garlic, chilli powder,turmeric and coriander. Stir for a minute or so.
• Slice the mango, then add with the okra. Stir well, then add thechillies. Stir-fry for about 3 minutes until the okra is well cooked. Stirin the cooked lentils and tomato, then cook for a further 3 minutes.Serve immediately.
- 100g/4oz green lentils such as Puy,
- picked and rinsed
- 50ml/2fl oz corn oil
- 1⁄2 teaspoon onion seeds
- 2 onions, sliced
- 1 teaspoon fresh root ginger pulp
- 1 teaspoon garlic pulp
- 11⁄2 teaspoons chilli powder
- 1⁄4 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 green or unripe mango, peeled
- and stoned
- 450g/1lb okra, chopped
- 2 fresh red chillies, seeded
- and sliced
- 1 tomato, sliced
• Put the lentils a saucepan with just enough water to cover. Bring to theboil, and boil for a couple of minutes, then reduce the heat. Simmer forabout 20 minutes until soft, topping up with water if necessary. Drain.
• Heat the oil in a wok or large heavy frying pan. Add the onion seedsand fry until they begin to pop. Add the onions and sauté until they aregolden. Reduce the heat and add the ginger, garlic, chilli powder,turmeric and coriander. Stir for a minute or so.
• Slice the mango, then add with the okra. Stir well, then add thechillies. Stir-fry for about 3 minutes until the okra is well cooked. Stirin the cooked lentils and tomato, then cook for a further 3 minutes.Serve immediately.
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