Mum's Home Style Gujarati Dal

While the rice cooks, heat a drizzle of oil in a large saucepan on medium heat. Stir in half the cumin seeds and half the mustard seeds, fry for 1 min. 

Next, stir in the red lentils, vegetable stock paste and the water for the lentils (see pantry for amount).

Bring to a boil, then lower the heat and cover with a lid. Simmer until the lentils are soft, 20-25 mins.

Stir occasionally to make sure they aren't sticking to the bottom of the pan and add a splash of water if it gets too dry.

Meanwhile, roughly chop the coriander (stalks and all).

Peel and grate the garlic (or use a garlic press).

Cut the lime into wedges. 

Heat a drizzle of oil in a large frying pan on medium heat.

Add the garlic, half the turmeric, half the ginger puree and the remaining mustard and cumin seeds. Fry until fragrant, 30 secs.

Add the cabbage and stir-fry for 2 mins. Stir in a splash of water, then cover with a lid (or foil). Cook until just tender, 3-4 mins.

Once the cabbage is tender, add the peas and cook until piping hot,1-2 mins.

Season with salt and pepper, transfer to a bowl and cover with a lid (or foil) to keep warm. 

Once the lentils are cooked, stir in the chilli flakes, juice from half the lime, sugar, tomato ketchup (see pantry for both amounts) and the remaining ginger puree. Season with salt. 

Whisk well so that the ketchup is fully disolved.  Add another splash of water if needed (the dal shouldn't be very thick) then simmer for another 2-3 mins. 

Once ready, remove from the heat. Taste and season with more salt or lime juice if needed (it should be slightly sweet, sour and tangy). Stir in half the coriander.