We love Bundobust. One problem – it’s at least a half-hour train journey to a city where there is one. In order, therefore, to get my dose of dahl, I had a go at making my own. Working from home as I do, I prepare this at lunchtime, whack it in the slow cooker and it’s ready by tea time. There’s no reason why you can’t do this in shorter time or have on a low setting for even longer than I have it.

To make enough for two, you will need:
Can of lentils
Can of coconut milk
Half a red onion
Big clove of garlic
Ginger
Two medium tomatoes
Tomato puree
Coriander (fresh ideally)
Turmeric
Cayenne
Cumin
Paprika
Garam masala
Pickled jalapeños
Salt
Black pepper
Wholegrain mustard

Drain the lentils, lob them in the slow cooker with the coconut milk. Add a teaspoon of wholegrain mustard, salt and pepper to taste
In a frying pan, fry the diced onion, garlic, coriander, ginger and a few chopped slices of jalapeño – depends how you like your chillies. Chop the tomato relatively finely and add to the pan. Add the spices and a couple of healthy squidges of tomato puree.
Give all that a stir and chuck it in the slow cooker.
Stick it on low for approximately 6 hours, jobs a good un.