snacks and sides | serves 4

1. Heat some oil in a pan and fry most of the shallots and the garlic until soft, then add most of the curry leaves and 1 tsp mustard seeds, crumble in chilli and fry for 2 mins. Add the cauli, split peas and coconut milk, then fill 1 empty tin with water and add to the pan. Season, bring to the boil, then lower heat and simmer for 40 mins, stirring occasionally. If liquid reduces too much, add a splash of water. Fry remaining shallots in oil on a high heat until crisp, then add remaining curry leaves and a pinch of mustard seeds and fry for 1 min. Serve dhal scattered with crisp shallots.