• 1 packet of Split Pigeon Peas
  • 1 tsp vegetable or sunflower oil
  • 1 small onion, finely chopped
  • 2 small green chilli, finely chopped
  • 2 large fresh tomatoes, roughly chopped
  • 1 tsp each of chilli powder, ground coriander, ground cumin
  • 1/2 tsp ground tumeric
  • 200ml water
  • 50g fresh coriander, finely chopped


  1. In a medium saucepan, on a medium heat, sweat the onions and 1 green chilli in the vegetable oil.
  2. Add the spices, tomatoes and a splash of water to loosen anything that has stuck to the pan.
  3. Add the lentils to the pan, coat and add another splash of water to simmer the lentils and tomatoes.
  4. Simmer gently for 10 minutes
  5. Serve with fresh green chilli and coriander scattered over the top.