Ingredients

• 2 tbsp sunflower oil
• 1 onion
• finely chopped
• 2 garlic cloves
• finely sliced
• 1 tbsp medium curry powder
• 200g/7oz split red lentils
• 1 x 400ml tin coconut milk
• ½-1 tsp salt
• to taste
• 2 tbsp lime or lemon juice
• freshly ground black pepper
• 350g/12oz frozen mixed vegetables
• thawed and drained
• 4 heaped tbsp chopped fresh coriander (optional)
• 150g/5½oz gram flour
• sifted
• 1½ tsp fine sea salt
• 1 tsp hot chilli powder
• 1 tsp ground turmeric
• 2 tbsp sunflower oil
• plus extra for deep-frying
• 4 tbsp plain yoghurt
• 3-4 tbsp mango chutney
• 1 lime
• cut into wedges (optional)
• handful chopped fresh coriander (optional)

Directions

• For the coconut dal
• heat the oil in a large non-stick saucepan over a low heat. Add the onion and garlic and fry very gently for 5-6 minutes
• stirring regularly until softened and just beginning to brown. Stir in the curry powder and cook for a further 30-40 seconds.
• Add the lentils
• coconut milk
• 400ml/14fl oz water and half a teaspoon of salt to the onion and garlic mixture
• then bring it to the boil. Reduce the heat until the mixture is simmering. Simmer
• stirring regularly
• for 25-30 minutes
• or until the lentils are swollen and tender and the dal has thickened. Stir in the lime or lemon juice
• season
• to taste
• with the remaining salt and plenty of freshly ground black pepper
• then remove from the heat and set aside until needed. (The dal can be reheated when required; meanwhile
• the flavours will intensify as it stands.)
• For the pakoras
• in a large mixing bowl
• mix the thawed vegetables with the chopped coriander
• if using. Add the flour
• salt
• chilli powder and turmeric and stir to combine and coat the vegetables in the mixture.
• Stir in the 2 tablespoons of sunflower oil using a large wooden spoon
• then gradually add 150ml/5fl oz tepid water in a thin stream
• stirring constantly
• until the ingredients coating the vegetables form a thick
• smooth batter.
• Add enough sunflower oil to reach 2.5cm/1in up the sides of a deep-sided
• heavy-based saucepan. Heat the oil to 160C
• or until a breadcrumb sizzles and turns golden-brown when dropped into it. Take care not to allow the oil to overheat. (Caution: Hot oil can be dangerous. Do not leave unattended.)
• Carefully lower dessertspoonfuls of the pakora batter into the hot oil
• in batches of 6 or 7. You will need to push the batter off the spoon using a second spoon. Cook the pakoras for 2½-3 minutes
• turning once during cooking
• until they are crisp and golden-brown and float to the surface of the oil. Remove the pakoras from the hot oil using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining pakora batter.
• Just before serving
• reheat the dal
• adding a little extra boiling water to loosen it if necessary.
• To serve
• ladle the dal onto plates with a spoonful of yoghurt and mango chutney alongside. Garnish with a lime wedge and chopped coriander
• if using. Serve the pakoras on separate side plates
• or as a starter.