225 g /8oz dried red lentils
440ml / 3/4 pints water
100g boter / 4 oz butter
1 large freshly chopped onion
2 garlic cloves crushed (or 2 teaspoons garlic paste)
1x50g / 2oz piece of root ginger peeled and chopped
1 chopped bannana
24 chopped grapes
430g pineapple rings/ chunks in syrup
2 tablespoon groud corriander
2 teaspoon of garam masala
1 teaspoon chilli powder
1 teaspoon ground cardiman
1x400g / 6 oz can of tomatoes chopped with juice
1x75g /3oz can of tomatoe puree
2 tablespoons sugar
15ml / 1/4 pint water

prep time: 10-15 mins
cooking time: 25-30 mins
serves 4-5

cook lentils in the water uncovered and on a gentle heat for 20-25 mins

heat boter in another pan over a medium heat add ui ...
a few seconden later add garlic and ginger fry for another few seconds

add spices and fry for 2 mins, stirring continualy

add the choopped fruit tomatoes and tomaat puree plus the syrup and liqud from the pineapples and tomatoes
cook for a further 2 mins

add the sugar
cook for 15 mins

stir the sauce into the lentils

finaly cook for a further 5-10 mins then serve