Wash and drain lentils at least 5 times until water is clear (initially it will be cloudy and there may be small stones). Then leave to soak in clean water whilst you cook next stages.

Heat oil and gently cook onion until soft. I find about 15 minutes on low heat with lid on makes them intensify but remain colourless.

Then add garlic, ginger and fresh turmeric to pan with onions. Either chopped or I find grating with microplane easier.

Cook for couple of minutes stiring to stop anything catching on bottom. Then add dried spices and cook for a further minute until they release their pungent aromas.

Next add drained lentils and 500ml of boiling water - stir well. Reduce heat to simmer for about 15 minutes.