Set a large pan on the hob and bring to a medium heat. Add 1 tsp cumin seeds into the pan and toast for 2 mins, tossing occasionally, till fragrant. Tip the seeds into a pestle and mortar and crush. 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, and finely chop the stalks. Set the leaves aside. Trim the cauliflower and broccoli and slice both into small, bite-size florets. Scrub the potatoes and cut them into small chunks.

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. Tip in the crushed cumin and stir in 2 tsp each ground coriander, turmeric and mild curry powder, a pinch of chilli powder (it’s spicy, 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.

Add the cauliflower and broccoli florets to the pan and continue to cook for 5 mins, stirring now and then. If the pan starts to look dry, add a splash of cold water.

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

Ladle the dal into warm bowls, topping with the reserved coriander leaves to serve.

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.