Make this dish ahead then serve the spicy dahl with naan bread and a side of fresh fruit salsa for a late-evening meal with a difference to enjoy with friends.

Ingredients

• 2 cups channa dal (yellow split peas)
• 6 cups water
• 3-4 fresh green chillies, sliced (deseeded if wished)
• 1 teaspoon cumin seeds, toasted
• ¼-½ teaspoon ground turmeric or curry powder
• 1 small onion, peeled and sliced
• ¼ cup oil
• ½ teaspoon black or yellow mustard seeds
• 10 curry leaves, dried or fresh
• 1 large dried red chilli, crumbled
• 2 cloves garlic, peeled and sliced
• 1 large red tomato, diced
• 1 cup coconut milk

Method

1. Wash the split peas well in a sieve under a running tap. Drain and place into a large saucepan with the water. Stir in the chillies, cumin seeds, turmeric and half the sliced onions and cover.
2. Cook over a low heat, sitrring regularly, for about 1 hour or until the dahl begins to soften, adding more water or extending cooking time if required.
3. Heat the oil in a small frying pan and when hot cook the remaining onion, with the mustard seeds until the seeds begin to pop. Once this happens, stir in the curry leaves, crumbled chilli, garlic, diced tomato and stir fry, tossing quickly for about 1 minutes until very fragrant.
4. Stir the spice mixture into the dahl with the coconut milk and season with salt.