¾ cup split red lentils
1 ½ teaspoons coriander
¼ teaspoon turmeric
1 ½ teaspoons chile powder
1 ½ cups water
small amounts cauliflower, green beans, tomatoes, chopped green chiles, onion
1 tablespoon brown sugar
½ teaspoon sea salt
4 tablespoons. oil
¼ teaspoon mustard seed
6 whole curry leaves
large pinch whole cumin
4 dried red chiles
3 cloves garlic
Cook lentils and spices in water, until soft. Add vegetables, sugar, and salt, plus more water as required; cook for ten more minutes.
Heat oil small pan. Sauté mustard seeds until seeds pop. And the rest of the spices and simmer for a few minutes.
Serve lentil/vegetable mixture on plates, drizzled with a small amount of hot, spicy oil.