For the dhal:
1 tsp curry powder
1 tsp turmeric
1 tsp mustard seeds
2 tsp garam masala
2 tbs olive oil
1 large onion, chopped
2 cloves garlic, chopped
1 tsp fresh ginger, grated
1 x 400g can cherry tomatoes, or chopped tomatoes
1 cup vegetable stock
1 x 400ml can of coconut milk
200g split red lentils, rinsed
Sea salt and freshly ground black pepper, to taste
Plain yoghurt, for serving
Fresh coriander, for serving
Ready-made rotis, toasted, for serving
150g cherry tomatoes, roasted, for serving
To make the dhal, dry fry the spices in a large pan until the mustard seeds pop and the spices are fragrant. Take care not to burn or they will become bitter. Remove from the pan and set aside.
Heat the olive…
