Step 1

Heat oil in a large deep frying pan over medium-high heat. Add onion and mince. Cook, breaking up mince with a wooden spoon, for 6 to 8 minutes or until browned all over. Add chilli flakes, ginger, garlic, cinnamon and cumin. Cook, stirring, for 1 minute or until fragrant.

Step 2

Add paste to mince mixture. Cook, stirring, for 2 minutes. Add 1 cup water, tomato puree, beans and lentils. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 minutes or until sauce thickens. Remove from heat.

Step 3

Remove and discard cinnamon. Stir in yoghurt. Divide dhal among serving bowls. Top with coriander and extra yoghurt. Serve with naan and steamed vegetables.