Supper for two, or starter for four.
Wash 200g of split red lentils, and pop into a small saucepan with 500mL water, and a pinch of salt. Bring to the boil, and reduce to a simmer, stirring occasionally.
Meanwhile, peel and thinly slice a small onion, and place in another slightly larger saucepan with 10mL vegetable oil, on a medium heat. Stir regularly until the onion has gone translucent and soft, and then reduce the heat as low as you can, so it’s barely sizzling. The onion needs to be browned, but not burnt, which will take about half an hour.
Coincidentally, after half an hour, the lentils will have gone a pleasing shade of yellow, and all but collapsed. You may need to add a splash of water from time to time if they threaten to solidify. The cooking liquid will become creamy as the starch oozes out.
Into the other saucepan, add a pinch of chilli flakes, a teaspoon of cumin seeds, a teaspoon of mustard seeds, and two whole cloves, roughly crushed. Stir these as they fry for a minute, and then add the entire contents of the other saucepan, stirring to combine. Add a teaspoon of turmeric, and allow the whole lot to simmer for a few more minutes before dishing up.