Set a large pan on the hob and bring to a medium heat. Scatter 1 tsp cumin seeds into the pan and fry for 2 mins, tossing occasionally, till toasted and fragrant smelling. Tip the seeds into a pestle and mortar and crush well. No pestle and mortar? Use a sturdy bowl and crush the seeds with the bottom of a jar instead.

Peel and chop the onion. Peel and crush or finely chop the garlic. Separate the coriander leaves and stalks (save the leaves till later) and finely chop the stalks. Trim the cauliflower and broccoli and cut both into small, bite-size florets.

Pour 2 tbsp oil into the pan used for toasting the seeds and return to a medium heat. Slide in the onion, garlic and coriander stalks. Spoon in the crushed cumin and stir in 1 tsp each ground coriander and turmeric, 2 tsp mild curry powder, a pinch of chilli powder (this chilli powder is hot, so use as much or as little as you prefer) and a pinch of salt and pepper. Fry for 3-4 mins, stirring occasionally, till the onion has softened.

Slide in the cauliflower and broccoli florets and continue to cook for a further 5 mins, stirring from time to time. If the pan starts to look dry, add 2 tbsp cold water.

Pour in the lentils and chopped tomatoes. Top up with 1ltr boiling water and give everything a good stir. Bring to the boil, pop a lid on the pan and reduce to a simmer. Cook for 30 mins, stirring occasionally, till the lentils and veg are very tender. Have a taste and add a little more seasoning if needed.

Spoon the daal into bowls and top with a scattering of the reserved coriander leaves.

Eat & Keep^ This daal will keep for a couple of days in the fridge. Divide it into portions, cool and then store in airtight tubs. Reheat till piping hot all the way through.