Coconut & Lentil Dal

Halve, peel and thinly slice the onion into half moons. Peel and grate the garlic (or use a garlic press). Chop the tomato into 2cm chunks. Drain and rinse the mixed beans and lentils in a sieve.

Heat a drizzle of oil in a large saucepan on medium heat and add the onion. Cook until softened, 5-6 mins. Add half the garlic and the poudre de colombo. Stir and cook for a further 1 minute. Add the mixed beans, coconut milk, lentils, water (amount specified in the ingredient list), and vegetable stock pot. Stir to combine and dissolve the stock pot.

Bring to the boil, then reduce the heat and simmer until the lentils are soft, 20 mins. In the last 5 mins add the tomato and kale. Meanwhile, roughly chop the parsley (stalks and all). Put a frying pan on medium heat. Add the butter and olive oil (amount specified in the ingredient list). Once melted, add the parsley and remaining garlic. Cook for 30 seconds then remove the pan from the heat and pour the melted butter into a bowl.

Wipe the frying pan with kitchen paper. Divide the dough into two balls per person. Sprinkle the remaining flour on your surface and roll into round(ish) shapes about 16cm in diameter. Pop the pan on high heat. Lay in a flatbread (no oil). Cook until slightly scorched, 1-2 mins. Turn and cook the other side. Put on a plate and drizzle over some melted butter. Cover with foil, and repeat with the rest of the flatbreads.