Chop onion into fine dices. I found this can be done efficiently by slicing off each 'pole' then peeling off the skin in one piece. Then slice into 4 or 6 cylinders at equally spaced 'latitudes'. Stack two of these then slice finely without allowing the pieces to separate, first in one direction, then in a transverse direction, repeat for the next 1 or 2 pairs. Saute onions in olive oil in a frying pan on a low heat (otherwise they may burn).

chop garlic: peeling garlic can be done similarly to the onions, except all the cloves can be topped and tailed at once. Alternatively smash them very hard and pull off the skins. Slice all the cloves at once. When onions are beginning to lose their original colour add garlic.

Before onions or garlic overcook add all spices, and allow to cook *gently* for 30-60 secs. Then add crushed tomato, sea salt, freshly ground black pepper, tamarind paste, lemon/orange juice. Squeeze this through a sieve or colander to trap the seeds.

When lentils are ready drain and rinse thoroughly; add into frying pan and cook on very low heat

Cook rice according to instructions, or else boil for probably no more than 10 minutes. Drain, optionally rinse thoroughly and then reheat in fresh water. This is not the normal way of cooking rice but gave a good result. The steaming method of cooking rice is the best but is difficult to get right. Overcooked rice is awful, much worse than overcooking lentils.

The lentil mixture should be of a porridge-like consistency, and is served with the rice. Garnish with chopped coriander if available.