Instructions: Cook the split peas in 2 litres of unsalted mater (at a bubble) for 50 minutes.

Meanwhile toast the spice seeds in a hot frying pan until you catch a good whiff of their aroma.

Then grind them in a spice mill or coffee grinder.

Next fry the onion in the ghee or oil until soft stir in the garlic thyme and ground spice mix and fry the mixture until the onions start to brown.

Then add the sweet potato or pumpkin and chilli and stir through and try for a minute or two.

Finish by stirring in the tomato puree and chopped tomatoes and bubbling them together for a further couple of minutes.

Add the spiced vegetables to the pan of soupy split peas season liberally and add the coconut milk then simmer for 10 to 15 minutes or until the vegetables are tender.

If it gets too thick add a dash of water. Stir in the spinach for the last couple of minutes.

Taste and season again if it needs it. The prawns can be reheated in a hot frying pan with a smear of oil generously salted and peppered turning them once.

Wrap the naans in foil and warm in the oven.

Serve everything on individual trays with the naan so that each person can orchestrate their own dunking spooning and wrapping.

This split pea dhal will take anything you care to throw in it. I added a handful of okra pods some cubes of sweet potato and a wedge of spinach to mine. It would also take pumpkin some sliced tomato and curry leaves (if you can get them). Just think caribbean market. If you can leave the cooked dhal (before adding its vegetables) to sit overnight itll thicken up beautifully. And be warned habanero chillies are the fiercest of the lot (youll soon find out why you only need one).

Serves 4

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