Peel and finely chop 1 small onion. Peel and finely slice 3 cloves garlic.

Heat 2 teaspoons ghee (or butter) in a heavy-based pan over medium heat until melted.

Add the chopped onion and sliced garlic and cook, stirring occasionally, until softened and aromatic, about 5–7 minutes. Do not let them brown.

Add 2 teaspoons turmeric, 1 teaspoon ground cumin and 1 teaspoon ground coriander. Stir for about 30 seconds until fragrant.

Add 2 cups red lentils and stir to coat the lentils evenly in the spiced ghee.

Pour in cold water so it comes to about 5 cm above the lentils.

Cover the pan and bring to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, keep the pan covered, and simmer for 15–20 minutes, stirring occasionally.

Check the lentils: they should be completely softened and the mixture should be about the thickness of porridge. If the lentils have absorbed all the water but are not soft enough, add a little more water and continue cooking until soft; if it is too thin, simmer uncovered a little longer to reduce.

Taste and season to taste.

Serve topped with a dollop of yoghurt, slices of fresh green chilli, and a sprinkle of fennel seeds.