Spicy Lentils and Polenta Bowl

1 cup (250ml) polenta

1 tbs (15ml) olive oil

1 sprig fresh tender curry leaves ¼ tsp mustard seeds

¼ tsp cumin seeds

¼ tsp fennel seeds

Pinch of fenugreek seeds

3 bay leaves

1/3 cup chopped onions

2-3 green chillies, slit in the centre

1 tsp (5ml) coriander powder 1 heaped tbs (15ml) mixed masala or curry powder

1 cup ground tomatoes (chopped can tomatoes are fine)

½ tsp salt

1 cup (250ml) broccoli florets 1 can brown lentils, rinsed and

drained

1 large brinjal, sliced into round discs

Green salad

Cook polenta as per the instructions on the pack. Heat the oil in a pan. Once hot, toss in the curry leaves, mustard, cumin, fennel and fenugreek seeds.

As soon as the mustard seeds pop, throw in the bay leaves, onions and chillies – cook until the onions are soft and translucent.

Toss in the coriander powder and mixed masala – give it a quick swirl.

Pour in the tomatoes and salt – for 8 to 10 minutes.

Add the broccoli, and cook for a minute.

Toss in the lentils – give it a nice good mix.

Cover and cook for 2 to 3 minutes on low heat.

Fry the brinjal slices in a lightly oiled non-stick pan for a few minutes on each side (or just omit the oil completely as I did).

Season with salt and pepper. To serve: Divide into two or three parts – arrange all the cooked ingredients side-by-side in a bowl along with the green salad.