Gunpowder-spiced dal

Set a large pan over a medium-high heat, add 2 tbsp oil and ½ of the onions. Fry for 5 minutes until lightly golden, then add the garlic, most of the ginger and the gunpowder spice; stir fry for 2 minutes until fragrant. Add the lentils and 1 litre cold water. Bring to the boil, reduce to a simmer and cook for 15-20 minutes. Meanwhile, heat another small pan with the remaining 1 tbsp oil over a medium-high heat. Add the remaining onions and ginger and fry for 10-15 minutes until softened and starting to caramelise.

Heat the naan according to pack instructions. Season the lentils, then roughly chop most of the coriander (reserving a few leaves to serve) and fold through. Divide between 4 warmed bowls, top with the coconut yogurt and scatter with the fried onions and remaining coriander leaves. Serve with the warm naan.