Step 1

Place a large saucepan over a medium heat. Add the oil, sliced garlic, curry powder and cumin seeds. Cook gently for a couple of minutes, stirring often.

Step 2

Before garlic browns, add rinsed red lentils, pour in stock or water and bring to a gentle simmer. Cook, uncovered, for 20–25 minutes or until lentils have broken down into a purée and the dhal is nice and thick. Stir the dhal regularly – ideally with a small whisk to help the lentils break down. If it gets too thick, add a splash of water.

Step 3

While the dhal is cooking, prepare the raita salad. Quarter, core and thinly slice apples. Place in a bowl with the cucumber, mint, yoghurt and garlic and turn gently together. In a second bowl, combine the grated carrots with the spring onions, if using, and the lemon juice and olive oil.

Step 4

Once the dhal is cooked, stir in tinned or pre-cooked lentils and cook for another minute or two, then season to taste with a pinch of salt and a twist of pepper. Stir in garam masala, if you like. Transfer dhal to a warm serving dish. Take it to the table with the grated carrot mix and the raita salad, and get everyone to help themselves.