Wash the lentils thoroughly and put in a saucepan with enough water to cover. Bring to the boil and cook until soft but not mushy. Drain and set to one side.

Heat the oil in a deep round-bottomed frying pan or a karahi and fry the onion seeds until they begin to pop. Add the onions and fry until golden brown. Lower the heat and add the ground fenugreek, ginger, garlic, chilli powder, turmeric and ground coriander.

Throw in the mango slices and the okra. Stir well and add the salt, red chillies and fresh coriander. Stir-fry for about 3 minutes, or until the okra is well cooked.

Finally, add the cooked lentils and sliced tomato and cook for a further 3 minutes. Serve hot.