When I'm feeling good, I eat:
1 Tbsp cumin seeds
1 Tbsp mustard seeds
5 fresh curry leaves or 1 tsp curry powder
1/2 tsp ground turmeric
Coconut oil for frying
1 clove garlic finely chopped
1 1/2 Tbsp fresh ginger, finely chopped
1 onions finely chopped
1 tsp fresh chilli, finely chopped
3 cups whole red lentils
6 cups water
1 small kumara cubed
1 Tbsp ground cumin
4 large tomatoes, thickly chopped
1 bunch fresh coriander, roughly chopped
Heat a large saucepan over high heat and toast the first 3 ingredients until the seeds pop and the fragrance of the spices is released - take care they do not burn or it will make things bitter. Remove the pan from the heat.
Add a little coconut oil to the pan and stir in the garlic, ginger, onion and chill. Season to taste with salt and pepper, and cook for 1-2 minutes until softened but not browned.
Add the red lentils and water to the pan, stirring well. Bring to a boil. It's important to taste the liquid at this point to check the seasoning; adjust as necessary. Boil for 10 minutes then add the kumara and turn down the heat to a low simmer. Cook for a further 15 minutes, stirring regularly.
Turn off the heat and stir in the cumin. The mixture should resemble a thick soup. Stir through the remaining tomato and coriander.