Okra Dal

125 ml Olive oil; (4 fl oz)
1 Onion; sliced
1 ts Cumin seeds
2 Cinnamon sticks; broken up
375 g Masoor dal; (red lentils) (12oz)
1 ts Ground coriander
1/2 ts Chilli powder
1/4 ts Ground turmeric
1 1/4 l Water; (2pints)
1 lg Tomato; halved
1/2 Teaspoon; salt
24 Okra; topped and tailed

Heat the oil in a large saucepan and cook the onion with the cumin seeds and cinnamon over a medium heat for 5-10 minutes, until the onion is beginning to brown.

Add the lentils, coriander, chilli powder and turmeric.

Stir and cook for 2 minutes, stirring.

Add the water and stir, then add the tomato, salt and okra.

Bring to the boil, then cover and simmer for 20-25 minutes, until the okra and lentils are tender, stirring occasionally.

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