• 1¼ cups red lentils
• ¼ tsp ground turmeric
• 2 tbsp mustard or any other vegetable oil
• ½ tsp brown mustard seeds
• ½ tsp panch phoran
• 4 hot dried red chilies
• 1 bay leaf
• 1¼-1½ tsp salt
• 2 tbsp thick tamarind paste or to taste
• 1 tbsp sugar or to taste

1. Wash the lentils in several changes of
water until the water runs clear. Put them in a medium-sized pan with the
turmeric and mix. Cover with 4½ cups water. Bring the lentils to the boil
over a medium-high heat. Reduce the heat to low, cover partially and simmer
for 40 minutes or until the lentils are tender. Stir now and then during the
last 10 minutes. When the lentils are cooked, mash with a spoon to a
pulp-like consistency.
2. Heat the oil in a large, wide, preferably non-stick pan or wok over a
medium-high heat. When hot, add the mustard seeds. As soon as they pop, a
matter of seconds, add the panch phoran, chilies and a bay leaf. Stir and
fry for 5-6 seconds or until the chilies darken in colour. Add the cooked
lentils, 150ml/5fl oz water and the salt. Stir to mix. Add the tamarind
paste, a little at a time to get the sourness you desire. Add just enough
sugar to balance the sourness. Bring to the boil. Turn the heat to low and
simmer for 8-10 minutes. The finished dish should have the consistency of a
thick purée.