Direction

For the Lentil Curry

• Remove seeds from the cardamon shells.
• Grate one onion, the ginger and mince the garlic.
• Place coriander seeds, mustard seeds, cardamom seeds, fennel seeds, cumin powder, turmeric powder, ground cinnamon powder, bay leaves, peppercorns, grated nutmeg and whole cloves in a roasting tin. Preheat the oven to 200 degrees (gas mark6).
• Dry roast the spices for 5 minutes in the oven. Then use a mortar and pestle to grind all the roasted spices.
• Make 1000ml of vegetable stock by dissolving the stock cubes with boiled water.
• Add two tablespoons of oil into a heavy-based saucepan and heat it for 1 minute. Then add the ground spices, onions, garlic and ginger.
• Stir continuously for 1 minute and add the chopped tomatoes.
• Add the lentil, chicken stock and a tablespoon of lemon juice. Then stir it for one minute and simmer once the sauce begins to boil.
• Occasional stir and add fresh coriander after 25 minutes and cook until lentils are tender.

For the Flat Bread

1. Add the plain flour and yeast into a mixing bowl, make a well in the centre and add the water. Mix until the dough comes together, and use your hand to form a softball dough. Leave the dough to rest for 30 minutes.
2. Divide the dough into eight equal balls. Roll them out to the thickness of a coin. Heat a non-stick pan or griddle pan over medium heat and cook the flatbread for two minutes on each side – it should bubble up, then flip and cook the other side, pressing down if it puffs up. Once cooked, there should be small brown spots on both sides.

Fresh Mint & Onions:

Finely chop the mint and onions, then serve with lentil curry and flatbread.