Ingredients

350g. split red lentils
1tsp. ground turmeric
2 large fresh green chillies chopped
1tbsp. coconut oil
1 tsp brown mustard seeds
1 tsp. cumin seeds
2 tsp. garam masala
1tsp ground coriander
125mls. (½ cup) water
1 large ripe tomato, chopped
Salt & ground black pepper to taste
¼ cup chopped fresh coriander

Preparation method

1. Add the lentils, split peas, turmeric and chillies to a large saucepan of boiling water and boil, uncovered, for 30 minutes, until tender. Drain and place in a bowl. Mash roughly with a fork and set aside.
2. Heat the coconut oil in the saucepan over medium heat and cook the mustard seeds and cumin seeds for 30 seconds, or until the mustard seeds begin to pop. Add the garam masala and coriander and cook for 30 seconds.
3. Add in the lentils and peas, water, and tomato and bring to the boil, reduce heat to low and simmer, partially covered, stirring often, for 4 minutes.
4. Stir in the coriander and serve immediately.

Mustard seeds have been shown to inhibit growth of existing cancer cells and protect against the formation of cancer cells.