1 cup of dry red lentils.
2 heaped dessert spoons of peanut butter.
1 carrot - grated.
1/2 red onion - thin sliced and diced.
4 button mushrooms - sliced thin.
1 garlic clove - crushed.
A 11/2 cm cube of ginger - grated or chopped.
Oil fior frying
Garam masala - 3 tsps.
Cumin - 2 tsp
Some fresh grated turmeric... hmmm, about a 1 cm cube.
1/4 tsp of peri peri.
The spices weren't measured for this dish so the amounts are aproximations... just tast it as you make it and adjust the flavours to the way you like it. Remember that spices in a meal increase in intensity over time.
Cook the lentils until they are ready... aprox. 20 minutes.
Fry the garlic, ginger, onion and spices in oil for a minute then add the carrot and mushrooms, stirring for a couple of minutes. Drain and add the cooked lentils, add the peanut butter and stir the flavours through. Cook till you are satisfied with the flavour and consistency. For a saucier consistency add some of the liquid that was used to cook the lentils. I cooked it for somewhere between 5 and 10 minutes and used it as a sauce but it had reduced a lot and made a great dip.