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My Bangladeshi friend showed me this and I was impressed because a) it's tasty and quick and b) a biffa like me can cook it time and time again and it always turns out nice.You'll need : to serve 4 as a generous side dish200g red lentils washed under cold water in a sieve for at least a couple of minuteshalf an onion chopped smallish3 cloves garlic sliced1/2 teaspoon Panch Phoron5 tablespoons of cooking oil1 bay leaf1 + 1/2 teaspoon salt1/4 teaspoon turmeric1/3 teaspoon cumin powder2 dry chillieswater2 tablespoons of fresh coriander chopped fineIn a wok : heat the oil over a highish heat and add 2 chillies and bay leaf , fry for 30 seconds or so and add the Panch Phoron , fry until you hear the seeds cracking / popping and then add the onion and garlic , fry until you can see the edges of the garlic and onion have caught a bit ( don't stir too often ). Add lentils and fry stirring often for about 5 minutes ( you'll see the lentils turning yellow ), add turmeric , cumin and 1 teaspoon of the salt and fry for a further 2 minutes. Add enough water to cover the lentils with a layer of water around 1cm thick over them. Cook uncovered for 20ish minutes until you can see that the lentils are no longer round but are soft and hard to distinguish as lentils ( most of the water will have been absorbed by now ) add the 1/2 teaspoon of salt you have left and the chopped coriander and cook for a further minute or two.It's that simple and cheap as .. well lentils