Roasted Carrot Dal

Meanwhile, halve, peel and thinly slice the shallot into half moons. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Heat a large saucepan over medium heat and add a splash of oil. Add the shallot and a pinch of salt. Cook until soft, 3 mins, then add half the garlic and half the cumin seeds. Cook for 1 minute more, then stir in the remaining poudre de colombo and the red lentils.

Add the water (see ingredients for amount), bring to the boil, then stir in the stock pot. Make sure it is dissolved, reduce the heat and simmer gently for around 20 mins. Tip: If the mixture starts to look a little dry, just add a splash more water.

Heat a frying pan over medium heat and add the remaining cumin seeds. Cook for 1 minute, then add the olive oil (see ingredients for amount). Stir in the rest of the garlic, cook for 2 mins, then pour the flavoured oil into a small bowl.

Wipe your frying pan with some kitchen paper, then pop it back on high heat. When the pan is hot, dry-fry the tortillas for 30 seconds on each side. You want the tortillas to char slightly, so keep an eye on them. Transfer each tortilla to a plate making a chapati pile and drizzle some of the flavoured oil over each one as you go. Cover with some foil to keep warm.