In a large saucepan, on a low heat,
toast the mustard and cumin seeds
until they give off a nutty aroma; be
careful not to burn them. Set aside
in a bowl. In the same pan, heat the
oil over a low heat and soften the onion,
garlic and ginger with the cardamom
pods for 10 mins, adding a little water
if they look like they might burn.
Tip the lentils and toasted seeds
into the pan, then stir for a couple of
mins before pouring in the coconut milk
and enough water to cover it all well.
Bring to the boil, immediately cover the
pan, turn it down to a low heat and leave
to simmer for about 45 mins, stirring
every now and then to make sure the
mixture is not sticking. If it starts to
become too thick, add a little more
water. Serve with warmed pitta bread.