Place the lentils into a saucepan and cover with enough water to come 3cm/1¼in above the lentils. Bring to a boil
skimming off any froth as you bring it to the boil. Once simmering
add the turmeric along with half of the butter. Simmer gently for 20 minutes
or until the lentils are completely softened and the water is absorbed
but the mixture not dry.
Meanwhile
heat a small frying pan over a medium heat. Add the cumin seeds and dry fry until toasted and aromatic (about 1-2 minutes). Remove the cumin seeds from the pan and set to one side. Add the remaining butter to the pan and
once melted
fry the garlic and chopped green chilli for 1-2 minutes
or until the garlic turns light golden-brown
and the chilli is softened. Add the toasted cumin seeds back to the pan and remove from the heat.
Once the lentils are soft
give them a rigorous stir to break them up a little. Stir the chilli and garlic mixture (including any butter) into the pan with the lentils and mix well. Taste and adjust the seasoning as necessary.
