Dhal Curry

Tip the rinsed red lentils into a large saucepan with the vegetable stock and bring to the boil.

Skim off any foam, lower the heat and simmer the lentils for 20 minutes, stirring occasionally, until they collapse into a thick porridge.

Meanwhile, melt the ghee in a small saucepan over medium heat and add the mustard seeds and cumin seeds.

As soon as the mustard seeds start popping, add the curry leaves and stand back, then stir in the onion and cook until golden, about 6 minutes.

Add the garlic, ginger and green chillies and cook until fragrant, about 2 minutes.

Stir in the tomatoes, turmeric and curry powder and cook, mashing the tomatoes with the spoon, until they break down into a paste, about 5 minutes.

Scrape the tempered spice paste into the cooked lentils and stir well to combine.

Simmer the dhal for a further 5 minutes so the flavours meld, then season with salt to taste.

Ladle into bowls and scatter with the chopped fresh coriander before serving.