Step 1

Heat oil in a large saucepan over medium heat; cook onion, ginger and sugar, stirring, until soft. Add paste and spices; cook, stirring, until fragrant.

Step 2

Add canned tomatoes, cherry tomatoes, the water, coconut milk, lentils and chickpeas to pan; bring to the boil. Reduce heat, simmer, uncovered, for 10 minutes or until mixture has thickened slightly.

Step 3

Meanwhile, to make chutney yoghurt; swirl ingredients together in a small bowl.

Step 4

Serve dhal topped with coriander and dollops of chutney yoghurt.