100g |
split pigeon peas |
50g |
red lentils |
50g |
yellow lentils |
4 tablespoons |
vegetable oil |
1 |
onion, sliced |
15g |
root ginger, roughly sliced, (peeled weight) |
4 |
fat garlic cloves, peeled and roughly sliced |
1 |
tomato, roughly chopped |
|
salt, to taste |
1/3 teaspoon |
turmeric |
3/4-1 teaspoon |
tamarind paste, dissolved in a little water, or to taste |
2-2 1/2 teaspoons |
caster sugar, or to taste |
4 tablespoons |
dhansak masala, or to taste (see note) |
2 teaspoons |
dried fenugreek leaves, crushed between your fingers |
large handful |
coriander leaves, chopped |