1 cup green lentils or 1 cup masoor dal
1 onion, chopped
1 garlic clove, crushed
2 ounces butter or 2 ounces vegetarian ghee
2 tablespoons sunflower oil
1 1⁄4 cups basmati rice
2 teaspoons ground coriander
2 teaspoons cumin seeds
2 cloves
3 cardamom pods
2 bay leaves
1 stick cinnamon
4 cups vegetable stock
2 tablespoons tomato puree
salt & freshly ground black pepper
3 tablespoons fresh coriander or 3 tablespoons parsley, chopped, to garnish