FoodCycle, the charity that fights food poverty and loneliness, is partnering with celebrity chefs this World Food Day on October 16, 2020 to launch the UK’s first World Food Insta Cookbook to raise money for its Cook And Collect scheme. To make a donation, and enter a raffle to win a bespoke virtual masterclass with one of three celebrity chefs – Danilo Cortellini, Melissa Helmsley or Monica Haldar – click here!

Here Monica Haldar, chef and owner of The Spice Club restaurant and cookery school, shares a simple, deliciously spiced lentil dish that can be made vegan by using oil instead of butter.

Preparation Time: 15min + 2hrs soaking
Cooking Time: 30min
Serves: 2

1. Place the lentils in a pot along with the salt and turmeric and 4 cups (approx 1 litre) of boiling water. Bring to a boil and reduce the heat slightly. Cook lentils on a gentle rolling simmer for 25-30min or until the lentils are soft and tender, mixing every few minutes. Use a spoon to skim off any foam that forms, and discard.
2. The water and lentils should be blended together and creamy in texture once cooked. If the water reduces before the lentils are cooked, you can add a little more.
3. While the lentils are cooking, heat the ghee/oil in a separate pan. Add cumin seeds, and asafoetida. Then add the onions and cook for 2-3min until soft. Now add the garlic and ginger. Allow to cook for 2-3min until golden in colour. Now stir in the tomato passata and chilli.
4. Reduce the heat. Then add salt, paprika, turmeric and mango powder, Mix well and cook for a further 2-3min until the oil begins to separate from the masala.
5. Once the lentils are cooked, add them to the pan the tadka was cooked in. Mix well and bring to a boil. If you think the dal is too thick, you can add a little more water (you may need to adjust seasoning accordingly).
6. Finish with the garam masala and fresh coriander. Taste for salt and chilli and adjust accordingly. Serve with rice or your favourite Indian bread.