Preparation

Prepare the spice mix

Heat a large deep frying pan over a medium high heat

Add the coriander seeds, cumin seeds, fenugreek seeds and black peppercorns for 1-2 minutes, stirring and tossing regularly until very fragrant but not burning

Transfer to the Cuisinart Spice Grinder along with the curry powder and turmeric and blitz until you have a very fine powder

Prepare ingredients

Dice the potatoes into 2cm cubes

Finely dice the onion

Peel and grate the ginger and garlic

Make the Bombay Potatoes

Add the potatoes to a large bowl with 2 tbsp olive oil and ⅓ of the spice mixture, salt and pepper

Air fry for 15-20 minutes or roast in the oven for 25-30 mins until super crispy

Make Dal

Heat 2 tbsp olive oil a large deep fry pan over a medium high heat, add the onion and ginger and cook for 5-6 minutes until soft and taking on a little colour

Add the garlic and remaining spice mix and cook for a further 3-4 minutes until caramelising but not burning - add a little water if necessary

Stir in the red lentils, chopped tomatoes, coconut milk, and vegetable stock and bring to a simmer

Simmer for 20 minutes until the dal is creamy and the lentils are tender

Taste and season to perfection with salt and pepper

Assemble the Dish

Top the dal with the crispy potatoes, drizzle with plant-based yoghurt, scatter over pickled red onions and coriander leaves and serve with lime wedges and plant-based Naan bread or rice