Spice Mix Ingredients: salt, turmeric, black mustard seeds, garam masala (includes coriander seeds, cardamom, fenugreek seeds, poppy seeds, ginger), cumin seeds, black pepper, paprika, cinnamon, cloves.

Allergens, see ingredients in bold

Ingredients:

• 1 packet Dahl mix (recipe card included)

• 1 tbsp vegetable oil

• 1 litre water

• 300ml/1/2 pint 'secret sauce'

• 250g/1/2 lb red lentil, brown or green lentils (or a mixture!)

• 2 tbsp brown sugar

• 1 tbsp tomato puree

• 2 tbsp lemon juice

• handful chopped coriander, to serve

Recipe:

1. Fry the spices gently in the oil for a few minutes, then add the water, lentils, ‘secret sauce’, tomato puree and half the sugar. Bring to the boil and simmer until the lentils are cooked (about half an hour for red lentils; longer for other varieties).

2. OR: Place the lentils in a pan with the water, secret sauce, half the sugar and tomato puree. Bring to the boil, then simmer until soft, as above. Prior to serving, heat the oil and quickly fry the spices. Add to the lentils, stir in and cook for a few more minutes.

3. Add lemon juice to give it a tang, add a little extra sugar to taste and serve scattered with the coriander.