Heat the oil in a large heavy-based pan over a medium heat.

Add the onion and fry until it is lightly browned,stirring so it doesn't stick and burn.

Add the garlic and cook for 2 minutes.

Add the turmeric and paprika and cook for a moment.

Add the tomatoes and ginger and cook for a further 5 minutes.

Add the tamarind water and the reserved lentil liquid.

Simmer the mixture,covered,over a low heat for 15-20 minutes.

Add the lentils,garam masala and cumin and cook for about 3 minutes or until the lentils are heated through.

Check seasoning,place in a bowl and sprinkle with shallots.

Serve with steamed rice or a rice pilaf.

Tamarind water

Soak 1 cup tamarind pulp in 1 1/2 cups boiling water for 20 minutes,then strain it.

Serves 4