Mum's Home Style Gujarati Dal

Heat a drizzle of oil in a large saucepan on medium heat. Once hot, stir in half the cumin seeds and half the mustard seeds. Fry for 1 min. 

Next, stir in the lentils, veg stock paste and 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 the lentils 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).

Juice half the lime and set aside for the dal. Cut the remaining lime into wedges.

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

Once hot, add the garlic, half the turmeric, half the ginger puree and 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, then transfer to a bowl and cover with a lid (or foil) to keep warm. 

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

Whisk well so that the ketchup is fully dissolved.  Add another splash of water if needed, then simmer for another 2-3 mins. 

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