40g / 2tbsp Butter or Olive Oil (healthier option)
3 Onions - finely chopped
2 Garlic Cloves - finely chopped
1 tbsp Grated Root Ginger
2 tsp Turmeric
225g Red or Moong Dahl Lentils or Split Peas - soaked overnight
1.2 litres Water
50g Creamed Coconut
Juice of 1 Lemon


  1. Melt the butter or heat the oil in a large pan. Add the onions, garlic, ginger and chillies and fry gently, stirring until soft.
  2. Stir in the turmeric and immediately add the drained lentils or peas. Fry, stirring continuously, for one minute.
  3. Pour in the water, add a pinch of salt if you like, and bring to the boil. Partially cover the pan and simmer gently for 40 minutes.
  4. Add the coconut and stir until dissolved, then stir in the lemon juice. Cover the pan and simmer for a further 10 minutes.
  5. Serve with rice or naan bread.