Mega Dahl and flatbreads

1. (It was all made by taste!! This might work too..)
2. Heat ghee or olive oil in a large heavy-bottomed pot over medium heat, then add bruised cardamom pods and toast for 1 minute until fragrant.
3. Add finely diced onion and cook for 8–10 minutes until soft and golden, then stir in minced garlic and grated ginger and cook for a further 2 minutes.
4. Add ground cumin, turmeric, and coriander, stir to coat the onions, and cook for 1 minute to bloom the spices.
5. Rinse red lentils thoroughly, add to the pot with the vegetable stock, bring to a boil then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until lentils are completely broken down and the dahl is thick.
6. Season generously with salt, adjust consistency with a splash more stock if needed, and remove cardamom pods if preferred.
7. While the dahl simmers, quickly pickle thinly sliced red onion in a little red wine vinegar with a pinch of salt and sugar for at least 15 minutes.
8. Ladle the dahl into bowls and top with a generous dollop of Greek yoghurt, a handful of fresh coriander and watercress, pickled onions, and a drizzle of chilli oil.
9. Serve immediately alongside warm flatbreads for scooping.

Tip: Bruising the cardamom pods rather than grinding them releases a subtler, more aromatic flavour throughout the dahl — fish them out before serving for a cleaner eating experience. A tadka (tempering) of cumin seeds and dried chilli in hot ghee poured over the finished dahl just before serving adds an incredible depth of flavour.