We cook whole mustard and cumin seeds in rice bran oil till they pop, then add onion, ginger and garlic, the lentils and split peas, tomatoes and spices and simmer very gently till tender. A final addition of browned, diced onions and fresh coriander leaves gives an additional dimension to the finished dish. 

Red lentils, split peas, garlic, ginger, fresh and ground coriander, curry leaves, cashews, garam masala, turmeric, ground chilli, rice bran oil, cumin seeds, mustard seeds, onion, salt, tomatoes, coconut milk.

Serve, sprinkled with fresh coriander, with steamed basmati or coconut rice, warm Indian breads, raita and chutney for a complete vegetarian dinner. Serve with any other curry for an Indian feast.