Step 1

Tip the lentils into a pan with 750ml of water and bring to a simmer. Skim off any scum then add the ginger, turmeric and tomato. Cook for 30 mins until the lentils have broken down but the mixture is still soupy rather than thick. Season well. Fish out the ginger and discard.

Step 2

Trim the ends off the okra and then cut each one lengthways into quarters or eighths. Toss the okra in the Gunpowder Spice Blend and a little salt. Heat the ghee or oil in a frying pan until hot and then fry the okra until it is brown and crisp at the edges – you’ll need to keep it moving around the pan.

Step 3

Spoon the lentils into bowls, add a spoonful of yogurt to each, if using, and top with the crisp okra and any ghee left in the pan. Serve with roti.