Gujarati mixed dal

• Rinse the Kabuli channa, add the fruit salts and soak in 6 cups of warm water overnight. Drain and rinse when ready
• Rinse the toor dal, then add 2 cups of warm water. Leave to soak, for at least four hours or until they are soft. Drain and rinse when ready.
• Rinse the masoor dal, then soak in 4 cups of hot water for 45 minutes, or until soft. Drain when ready.

to cook

• Toast the coriander seeds in a small pan on medium heat until their colour changes and they become more aromatic, Allow to cool, then grind to a fine powder.
• Heat the oil in the pressure cooker on medium heat, then add the mustard seeds. Heat them until they start to pop. Add onion, sprinkle with the salt and cook for ten minutes, or until the onion is soft, and starting to go golden brown.
• Add the ginger and garlic and cook for three minutes, or until the raw garlic smell has gone.
• Add the turmeric, ground coriander seeds, chillies, Kabuli channa and tomatoes, stir until combined, then add the stock.
• Add the toor dal, masoor dal and stir until combined. Add the whole red chilli and mix well.
• Seal the pressure cooker and cook for 20 minutes on low heat. When cooked, release pressure naturally.

to serve

• Stir through the lemon juice and coriander stalks.
• Place into serving bowl, putting the whole chilli on top, sprinkle with coriander leaves and serve.