Heat sesame oil in a pan over medium heat. Add mustard seeds and onion and cook, stirring, for 3 minutes or until onion is softened.
Stir in tomatoes and ground chilli, then red lentils and water. Add carrots and potatoes, ground turmeric, asafoetida and salt, and stir to combine.
Gently simmer for 20 minutes or until lentils are soft; top up with more water if too thick.
Remove from heat, stir in olive oil, then add brown sugar and lemon juice.
Serve with rice, Gujarati Methia mango pickle and coriander sprigs.
* Available from Indian food shops.
Photography by Christopher Ireland.
Stir in tomatoes and ground chilli, then red lentils and water. Add carrots and potatoes, ground turmeric, asafoetida and salt, and stir to combine.
Gently simmer for 20 minutes or until lentils are soft; top up with more water if too thick.
Remove from heat, stir in olive oil, then add brown sugar and lemon juice.
Serve with rice, Gujarati Methia mango pickle and coriander sprigs.
* Available from Indian food shops.
Photography by Christopher Ireland.