Heat the oil in a pan and add the mustard seeds and cumin seeds. Cook for 2-3 minutes, until the mustard seeds start to ‘pop’. Add the onion and garlic and cook for 3- 4minutes before stirring in the turmeric. Cook for 1 minute.
Pour in the lentils, coconut milk, chopped tomatoes and 100ml water and stir. Season well. Bring to the boil and simmer for 25-30 minutes, stirring occasionally to prevent the lentils from sticking to the bottom of the pan. Just before serving, stir in the coriander and yogurt.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
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