1 cup black lentils
1 cup onions, chopped
2 cups tomatoes, puréed or chopped
3 tablespoons coriander seeds
2 teaspoons turmeric
2 teaspoons cumin
Grind the black lentils into a coarse powder.
Heat oil in a pan, and toast the powder until it is fragrant. Remove from the heat.
Add a little oil in the pot, and check if it is hot enough to put in the spices.
Add the coriander seeds and onions and cook until translucent.
Add the tomato puree or chopped tomatoes, the turmeric and the cumin.
Add some water and put the lid on. Cook for 10 minutes on a low flame.
Add the toasted lentil powder plus 2 cups of water and cook for 10 minutes.
The curry will thicken up. Adjust the thickness to your liking by adding water.
Chop the fresh coriander and add to the curry.