1/2 Teaspoon Cumin Seeds
1/2 Teaspoon Black Mustard Seeds
2 Cloves of Garlic, Crushed
1 Onion, Peeled and Chopped
1/2 Teaspoon Salt
1 Tablespoon Rapeseed Oil
1 Tablespoon of Brown sugar
250g Red Lentils
4 Tablespoons Browne's Sauce
2 Chillies, Finely Chopped
1/2 Teaspoon Turmeric
400ml Vegetable Stock
2 Large Ripe Mangoes, Peeled and Cubed
Soak the red lentils overnight. Then drain and rinse.
Fry the cumin and mustard seeds in a dry frying pan until they begin to burst open and become lightly coloured. Use a pestle and mortar to crush the seeds and release the amazing flavours.
Mix the ground seeds with the garlic, onion, and salt. Place in a blender and process to a paste. Heat oil in the frying pan and then add the paste and cook it until it begins to brown.
Add the Browne's Sauce, lentils, sugar, and turmeric along with the stock into the pan. bring to the boil and then simmer for 20 minutes. Add the mango and cook for a further 10 minutes until the curry is thick and rich.
Serve with basmati rice and naan bread.