Ingredients

• 2 medium onions, chopped
• 2 tbsp oil
• 2-3 garlic cloves, peeled and chopped
• 1cm fresh ginger, peeled and chopped
• 1 tsp turmeric
• ½tsp ground cumin
• ½tsp ground coriander
• 600g carrots, peeled and chunked
• 300g daul nakhud (tur lentils)
• 1 tbsp tomato puree
• 3 large tomatoes, chopped
• Salt, to taste
• 2 tsp vinegar (or sour grape juice)
• 500ml water

Method

Step 1

Just fry the onions in a little oil in the bottom of a big saucepan, and add in the garlic, chilli and ginger.

Step 2

When the onions have started to soften, add in the spices, carrots and split peas, followed a couple of minutes later by the paste and fresh tomato chunks.

Step 3

Sprinkle in some salt, add either the vinegar or sour grape juice, and then enough water to cover all the ingredients.

Step 4

Bring to the boil and then set to simmer for 45 minutes to 1 hour, or until the carrots and peas are cooked through.

Step 5

Serve with flatbreads or with palau.