100g/4oz green lentils such as Puy,
picked and rinsed
50ml/2fl oz corn oil
1⁄2 teaspoon onion seeds
2 onions, sliced
1 teaspoon fresh root ginger pulp
1 teaspoon garlic pulp
11⁄2 teaspoons chilli powder
1⁄4 teaspoon ground turmeric
1 teaspoon ground coriander
1 green or unripe mango, peeled
450g/1lb okra, chopped
2 fresh red chillies, seeded
1 tomato, sliced
• Put the lentils a saucepan with just enough water to cover. Bring to the
boil, and boil for a couple of minutes, then reduce the heat. Simmer for
about 20 minutes until soft, topping up with water if necessary. Drain.
• Heat the oil in a wok or large heavy frying pan. Add the onion seeds
and fry until they begin to pop. Add the onions and sauté until they are
golden. Reduce the heat and add the ginger, garlic, chilli powder,
turmeric and coriander. Stir for a minute or so.
• Slice the mango, then add with the okra. Stir well, then add the
chillies. Stir-fry for about 3 minutes until the okra is well cooked. Stir
in the cooked lentils and tomato, then cook for a further 3 minutes.