Method:

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1. Rinse the lentils and yellow split pea and drain.

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2. Add 700mls of boiling water to the lentils and spplit peas and bring to the boil. Skim off the froth. Simmer for 25 minutes and add 1tsp of oil.

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3. Using a pestle and mortar, crush the chillies and garlic with a pinch of salt. Depending on personal preference you can leave the seeds of the chilli in or take them out. 

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4. Heat the remaining coconut oil in a frying pan. Add the cumin seeds and the mustard seeds until they pop.

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5. Stir in the asafetida and reduce the heat. 

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6. Add the tomoatoes, masala paste, salt, ground coriander, ground cumin and tumeric. Stir this into the cooked lentil mixture.

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7. Add 80 ml of boiling water and simmer for 3 minutes. 

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8. Add the garam masala and fresh coriander. 

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9. Serve with Basmati rice or chapati.