Step 1

To make the curry paste, place the vinegar, oil, onion, garlic, ginger, chilli, if using, cumin, coriander, turmeric, paprika, garam masala, mustard seeds, cinnamon and cardamom in a food processor and process until smooth.

Step 2

Cook peas in a saucepan of boiling water for 30 mins or until tender. Drain.

Step 3

Meanwhile, heat the ghee or coconut oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 10 mins or until the onion is light golden. Add ½ cup of the curry paste and cook for 1 min or until aromatic. (Reserve remaining curry paste for another dish – see tip, p135.)

Step 4

Add the combined lentils, tomato, coconut milk, peas and curry leaves to onion mixture in the pan. Bring to the boil. Reduce heat to medium-low. Cook, stirring occasionally, for 30 mins or until lentils are tender and mixture thickens.

Step 5

Heat a large frying pan over medium-high heat. Spray with olive oil spray. Add the extra curry leaves and cook, turning, for 1-2 mins or until the curry leaves are crisp.

Step 6

Divide the dhal evenly among serving bowls. Top with the yoghurt and fried curry leaves. Season. Serve with the roti or naan.