Heat 2tbsp oil in a pan and add the chopped onion along with the chopped garlic .Sauté for 2-3 minutes
Add 1tsp crushed red chilies,1/2tsp crushed coriander and 1tsp all spice powder-fry for a few minutes
Add 2 cups chicken stock along with the soaked lentils and cook on a low flame until the lentils are done and the stock dries
Turn the flame off. Allow the lentils to cool and pulse the mixture in a food processor.
Add the eggs, mango chutney and the milk along with ¼ bunch chopped parsley and pulse again
Pour the mixture into greased bread mould and bake at 200C for 20-25 minutes.
Remove and allow to cool. Invert the mould onto a plate.
Slice the baked lentil mixture and serve with boiled rice, chutney and raita