100g red lentils

2tbsp vegetable oil

1 medium onion, chopped

2 green chillies, chopped

200g carrots, peeled and slices

100g fine beans, trimmed and cut into 5cm pieces

100g potatoes, peeled and chopped into 2cm pieces

a pinch of asafoetida (optional)

¼ tsp turmeric

½ tsp ground cumin

½ tsp ground coriander

1 red tomato, chopped into 8 pieces

1 tsp peeled and grated root ginger

½ tsp garam masala

Soak the lentils in a bowl of cold water for 3 minutes. Drain them.

Heat the oil in a saucepan and fry the onion and chillies for 3 minutes. Add the carrots, beans and potatoes and fry for a further 4 minutes. Then tip in the asafoetida, if using, turmeric, cumin and coriander. Mix well for a minute and tip in the drained lentils and stir again. Pour 500ml of just boiled water and the tomato and cover and simmer for 20 minutes. Add the garam masala and the ginger and simmer for another 8 minutes. Serve with plain basmati rice.