* 250 g (8 oz) Red lentils
* 850 ml (1.5 pints) water or vegetable stock
* 1 teaspoon Turmeric powder
* 4 Green chillies, sliced lengthways
* 1 tablespoon chopped Coriander leaves
* 250 g (8 oz) Aubergine, cut into strips
* 240 g (8 oz) can of peeled Tomatoes
* 2 tablespoons Vegetable oil or ghee
* 2 Onions, peeled and chopped
* 4 Cloves of Garlic, peeled and crushed (or to taste)
* 2 cm (1 ") Ginger root, peeled and Grated - Try Homemade lazy ginger instead.
* 1 teaspoon Coriander seeds Ground to a powder
* 1 teaspoon white Cumin seeds
* ½ teaspoon Fenugreek seeds
* ½ teaspoon black Mustard seeds
* ½ teaspoon Salt
* 1 scant teaspoon jaggery or sugar

===Method===
* Rinse the Lentils, place in a large pan, cover with cold water and bring to the Boil, then Simmer for 10 minutes.
* Add the Turmeric, Chillies, Coriander leaves and turmeric powder, Aubergines and Tomatoes and Juice, salt & sugar. Cover and Simmer for 30 minutes or until the Lentils are very soft.
* Heat the Oil in a small pan. Sauté the Onions and Garlic for 4 minutes or until soft and golden.
* Add the Ginger, Cumin, Fenugreek and Mustard seeds and Fry for 2 minutes.
* Stir the onion mix into the Lentils and serve.

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