Recipe by Mindful Chef

Ingredients

200g Oddpods Chana Dal

400ml coconut milk

1 handful of fresh coriander

3 garlic clove

8cm fresh ginger

1 tbsp Goan spice mix

160g red split lentils

½ tsp nigella seeds

4 spring onion

160g baby spinach

1 vegetable stock cube

600g sweet potato

180g baby plum tomatoes

150g peas

Method

1. Preheat the oven to 200C / fan 180C / gas mark 6. Boil the kettle. Peel the potatoes and dice into 2cm cubes. Place onto a baking tray and mix with 1 tsp oil, sea salt and black pepper. Roast for 20-25 mins, until golden, turning halfway. Dissolve the stock cube in a jug with 150ml boiling water.
   
   
2. Thinly slice the spring onions. Peel the ginger and grate. Finely dice or crush the garlic. Roughly chop the coriander. Heat a large frying pan with 1 tsp oil on a medium heat. Add the ginger, garlic and three-quarters of the spring onions. Cook for 2 mins, then add the spice mix and red lentils. Cook for a further 2 mins.
   
   
3. Stir in the coconut milk, 150ml stock and three-quarters of the coriander; season with sea salt and black pepper. Cover and simmer for 15-20 mins, stirring occasionally, until the lentils are cooked. Meanwhile, halve the tomatoes. Add half the tomatoes to the dal, season with sea salt and black pepper and continue to simmer. Place the remaining tomatoes on the tray with the potatoes. Roast together for a further 10 mins.
   
   
4. In the last 5 mins of cooking the dal, add the chana dal lentils and spinach. Stir to wilt the spinach, then add the peas. Add a splash more water if necessary.
   
   
5. Serve the dal topped with the roasted veg. Scatter the nigella seeds, remaining spring onions and coriander over the top.