Forksticks

What you need:
1/2 Cup Red Split Lentils (masoor dhal)
1/2 Cup Yellow Split Lentils (moong dhal)
1tsp salt to taste
1Tbsp Lemon Juice
2Tbsp Fresh Coriander, chopped
1Tbsp Olive Oil
1/4tsp Black mustard seeds
1/4tsp Cumin seeds
1/4tsp Onion seeds
1/4tsp Fennel seeds
8-10 Fenugreek seeds
6 small Dried Chilli
1/2tsp Tumeric powder
1 small tomato, seeded & cut into strips to garnish (optional)
Fresh chives, to garnish (optional)

1. Wash the mixed dhal thoroughly. Drain.
2. Bring 850 ml water to the boil with the dhal, let it boil for 6 min then reduce the heat to simmer for 20 min.
Add salt & lemon juice. Add some hot water if the dhal is too thick.
Then add the coriander. Turn of the heat.
3. Heat the oil in a small saucepan, make sure the oil is hot but not smokey.
Add the mustard seeds till they pop, reduce the heat and add the rest of the spices in except the tumeric.
Until the chilli start to blacken.
4. Pour the seasoning oil on top of the cooked dhal. Garnish with tomato & chives.

Have it with boiled rice or roti / naan bread.

100 g Leg Ham (the good quality you can afford; chopped finely)
200 g Toor Dal (pigeon split pea, washed)
1/2 Pumpkin (skinned, chopped)
1 Onion (chopped)
2 Zucchini (chopped)
2 Fresh Green Chilli (chopped)
1 bunch Coriander (chopped)
1/2 T Minced Ginger

1 t Fennel Seeds
1 t Cummin Seeds
1 t Coriander Seeds
1 t Kashimiri Chilli Powder (or use paprika if you don't want to have the heat)

1. Heat 1T of oil in a pot, throw in the onion, ham and spices (use a mortar and pestle, slightly break the seeds) & ginger, sauté till the onion is soften
2. Add toor dal, pumpkin and water to submerge all. Cooked till the peas are soften in the centre.
3. Then add the coriander, zucchini, green chilli in, simmer for 10 min.
Serve with pita bread, crust bun.

Different pulses can be used, such as chickpeas, broad beans.

I always have lentils in the pantry, thus it's used in this soup. It's a hearty soup for those who want a healthier high fibre low fat and gluten free diet.

Ingredients:
Extra virgin olive oil 2T
Onions 2 (chopped finely)
Garlic 2 cloves (chopped finely)
Celery 2 stalks (trimmed and finely chopped)
Carrots 2 (chopped finely)
Continental parsley 1T (finely chopped)
Leg of lamb 500g (cut into 1cm pieces)
Ground cumin 1T
Ground turmeric 2T
Ground Cinnamon 1T
Bay leaves 2
Tomato puree 1T
Vegetable stock 1L
Chopped Tomato 400g can
Lentils 300g
Salt
Black pepper

*Slow Cooker is great for this soup

Heat olive oil in a large stockpot & sauté the onion, garlic, celery, carrot, and parsley until soften.
Add the lamb and brown, for 5 min.
Add all the spices in, mix well.
Pour stock an bring it to the boil. Then simmer for 1.5 hrs or until the meat is tender.

Add the tomatoes and lentils, cook for another 30 min, keep an eye out for more water if it becomes too thick. Depends to what pulses you use, the amout of water varies.

Season with salt and pepper.

I like to enjoy it with rye bread or sourdough.

In the picture I sprinkle some of the leftover coriander I already have in the fridge to serve, though it's not necessary at all.
Also any veggies from the pantry can be utilized, like I had only one button mushroom left and it got thrown in too.