Daal

Mixing Red and yellow lentils might work, but as yellow lentils take longer to cook than red lentils, I'd either add the red lentils later, or don't mix them.

200g Red or yellow lentils, washed, drained and soaked for about 1/2 hour.
750ml water.
2 tbsp oil
20g butter
1/2 tsp black mustard seeds
1 tsp cumin seeds
1 tbsp chopped hot green chillies. De-seed them or use less if you don't like heat - use more if you do.
4 cloves
1/2 tsp turmeric
1 tsp salt. pref sea salt.
1 onion. Doesn't really matter but let's say medium. Chopped small.
1/2 Red pepper, de-seeded and cut roughly to about 1" squares.
A couple of tomatoes, 4 if small, roughly chopped.
Bring the lentils slowly to a slow simmer. Partly cover with a lid. remove some of the resulting froth with a spoon. After 5 or 10 minutes add the peppers and tomatoes. Cook the lentils for about 30 mins or until soft.
Meanwhile, brown the onion slowly in butter. When you think they're browned take them off the heat.
While they're browning slowly, heat the oil in a frying pan and cook the mustard seeds on a medium heat until they start to pop. Then add the cumin seeds and lower the heat because they burn easily. Cook them for half a minute and then add the chilli, cloves, salt and turmeric. Cook very gently for a few minutes. The turmeric will look burnt because it will go very dark in the oil, but it probably isn't. Add the browned onion to the spices (or vice versa), stir together and then add to the lentils. Stir into the lentils. Give it five minutes for the flavours to mix. Done.

The only place you can go wrong is to burn the spices, which if you keep the heat down you won't. Splash a spoon of cold water on if you think they're too hot.

Dead easy. Tastes fantastic. You can do aything with this, and after the first time, you'll probably change the recipe to suit.