Spiced Red Lentils with Cucumber Yoghurt (Healthier version)

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Recipe's preparation

Cucumber Yoghurt

Place cucumber in TM bowl and chop for 1-2 seconds on speed 5 or until finely chopped. Stir into yoghurt in a small bowl.

Spiced Red Lentils

Place lentils in a sieve and wash under plenty of running cold water (you can use the simmering basket as a sieve, but lentils will stick in the cracks). Weigh the 350g water into Thermoserver or bowl and soak lentils in the water for 30 minutes.

Cut the coriander bunch somewhere around the centre to get a leafy top half and a stalk and root half. Place leafy half in TM bowl and chop for 2 seconds on speed 6. Set aside.

Place mustard seeds in TM bowl and dry roast at Varoma temperature or for 6 minutes. Add coriander stalk ends, onion, ginger, garlic and chilli and chop for 2-3 seconds on speed 6. Ensure that the mixture is roughly chopped rather than a paste.

Add canola oil and sauté for about 5 minutes at 100˚C on "Counter-clockwise operation" + speed 2. Add ground coriander, cumin, turmeric, paprika and curry leaves and sauté for a further 5 minutes at 100˚C on "Counter-clockwise operation" + speed 2.

Add the lentils and their soaking water, the tomatoes, fenugreek and asafoetida (if using) and salt to taste (if desired). Simmer for about 30 minutes at 100˚C on "Counter-clockwise operation" + speed 1, or until the lentils are fully cooked. If using whole tinned tomatoes, you may need to break them up with the spatula during cooking.

Place lime juice and chopped coriander leaves in a Thermoserver or large bowl and pour lentil mixture over the top. Mix through with spatula. Divide among serving bowls, spoon cucumber yoghurt on top and garnish with extra coriander leaves. Serve with rice and salad leaves.