1.  Bring 1/2 cup of lentils and 1/2 cup of water to the boil with a few vegetables (green beans, carrots, tomatoes…) and 1/r teaspoon of turmeric and 1/4 teaspoon of salt.  Cook until tender (20-20 mins).

2.  When done,” temper” it by heating 1.5 teaspoons of vegetable oil or ghee in a little pan and adding 1/2 teaspoon of mustard seeds.  Wait until they “pop” and then take the pan off the heat.  Add 1/2 teaspoon of cumin seeds, 1/2 teaspoon of chilli powder, a few curry leaves if you have them and 1 chopped green chilli if you really like heat.  Pour this whole lot over the lentils and stir it around.  Top with coriander leaves if you have any and serve with rice.

Renu says if you stir in some cooked spinach it is LOVELY.  And she would be right!