This dish is very dry and filling. It takes a little time to make but can be kept in the fridge and easily reheated, or eaten cold. It is good with bread and butter/margarine as a snack or for breakfast. A raita makes a good accompaniment if you want to make it more substantial.
Ingredients
1 mug of green lentils which have been soaked overnight
2 red peppers
1 large potato
1 small onion
2 cloves of garlic
1/2 tsp. whole black peppercorns
Salt to taste
Put the lentils in a saucepan and cover with water. Bring to the boil and after 3-4 minutes reduce to a simmer and cover the pan. Cook until the lentils are tender but not breaking up (about 20 minutes or less). Drain the lentils and put to the side.
Chop the onion and peppers finely and cut the potato into 1 1/2 cm. cubes. Fry all together in a large frying pan. Add the pepper corns (crushed). After 10 minutes, add the lentils and salt and cook, covered for a further 10 minutes. If the mixture starts sticking to the pan, add a tablespoon of water.