Instructions: 2 Tablespoons ghee or vegetable oil 350 g. dhal ( I like red lentils) 1 teaspoon mustard seeds 1 teaspoon ground coriander 1 teaspoon ground cumin 1 1/2 teaspoons turmeric 1 cinnamon stick 6 cloves garlic, minced 1 tablespoon minced ginger 10 curry leaves, bruised and tied together 1 large onion, finely chopped 1 large green chilli, whole but split 1 large potato, peeled and finely diced 2 tomatoes, finely diced 1 small eggplant, finely diced 1 small carrot, finely diced 8 cups of chicken/vegetable stock 1 bunch of fresh coriander juice of 4 lemons salt to taste 4 tablespoons yoghurt

In a large saucepan, heat the ghee and add the dhal, mustard seeds, ground coriander, ground cumin, turmeric, cinnamon stick, garlic, minced ginger, curry leaves, onion and green chilli. Cook over a low heat for 5 minutes until the spices are aromatic and deep brown in colour and the onion has softened.

Add the chicken stock and simmer until the dhal is soft, about 30-45 minutes.

Remove the cinnamon stick, whole green chilli and curry leaves.

Blend the dhal until smooth with a wand or processor then return to the saucepan.

Add the finely diced vegetables and simmer for a further 20 minutes or until the vegetables are soft.

Add the lemon juice, salt to taste and chopped coriander, stir well and serve with a dollop of yoghurt.

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