Potato and chana dhal curry

Instructions

1 Wash lentils well in several changes of water until water is clear. Drain.

2 Heat a large deep saucepan over a medium-high heat and add oil. Add mustard seeds. As seeds pop stir in ginger and garlic. Lightly fry for 30 seconds. Add coriander and fry for 30 more seconds.

3 Add tomatoes and lentils to pan. Cover with water. Bring to the boil then reduce heat and simmer for 30 minutes until lentils are soft. Add potatoes and simmer on a low heat for 15 minutes or until tender. Serve with rice, beans and sprinkle over coriander.