Step 1

Melt butter in a saucepan over medium heat, then add onion, garlic and ginger, stirring occasionally, until onion is translucent (5 minutes). Add chilli, curry leaves and spices and cook, stirring frequently, until fragrant (4-6 minutes).

Step 2

Drain chickpeas and add to a saucepan with lentils. Cover with stock and bring to the boil, then reduce to a simmer, cover and cook, stirring occasionally, until chickpeas are tender or the consistency of porridge (45-50 minutes). If needed, remove lid and simmer for a further 10-15 minutes or until desired consistency.

Step 3

Meanwhile, for papadums, combine flour, nigella seeds, 50ml warm water and ¼ tsp salt in the bowl of an electric mixer fitted with a dough hook. Combine by hand until starting to come together, adding 1 tsp extra water if needed, then mix on low speed until a smooth dough forms (5-6 minutes). Transfer to a lightly oiled surface, and turn dough over to coat the other side with oil. Roll out with a rolling pin until about ½ cm thick, then feed dough through a pasta machine, starting with the widest setting, reducing settings notch by notch, until the thinnest or second thinnest setting and dough is 1mm-2mm thick.

Step 4

Heat oil to 180C in a large frying pan over medium heat. Carefully add papadums and deep-fry, in batches, turning once, until starting to turn light golden (30-40 seconds; be careful, hot oil may spit). Remove using tongs or a skimmer, drain on paper towel and season to taste. Repeat with remaining papadums. Papadums are best served the same day, but will keep in an airtight container for 2 days.

Step 5

Season dhal to taste and top with fried curry leaves. Serve with papadums and rice.