Tonight we're going to try making kasha again. It's my friend's Dad's recipe and it involves making a cream sauce so it should be exciting. It mostly worked last time except we lacked flour and substituted nutmeg for cinamon.

I haven't tried making a meat one yet as the majority of the carnivores amoung my friends despise lentils (this is very sad and I pity them).

So, being a cheap student, soak the chickpeas the night before.

Boil the chickpeas for an hour and while doing so chop some onions, potatoes, garlic, chillis and a sizeable amount of ginger, and then fry with black onion seeds, cumin, methi seeds, a star anise and two green cardamon.

Once the chickpeas have had all the nasty boiled out of them pour away the water and put the chickpeas, red lentis and green lentils into the pan with the fried things and then cover with vegetable stock. Add a several tea spoons of tamarind paste and a dried or freshly squeezed lime and some cloves. Salt and rice vinegar and additional stock should be added to taste. Boil vigorously for ten minutes and then simmer until the lentils have become mostly liquidised. Just before you think the dansak is nearly ready add some peas.

Serve with rice.

I didn't put quantities down as it's really a taste thing here, you need to work out a balance of flavours for yourself.