Dahl with kale, brussels sprouts and sugar snaps. For the dahl: Cook toor dahl with a little haldi, and a teaspoon of ghee. In a separate pot: Melt organic oconut oil and a little ghee Hing jeera, rai, a little methi and urhad dahl curry leaves When the seeds are done sputtering, add: Onions, ginger, green chilli, garlic (all cut up finely) and a little salt When the onions start browning a little bit, add: Freshly cut kale brussels sprouts (halved) sugar snaps (cut in pieces) Add the cooked dahl and some more water when the vegetables are nearly done (don’t let them go too soft), blend with a hand mixer Tarka: In a little ghee fry some jeera, rai, curry leaves, onion and tomato. When the tomato is cooked, add a little coconut milk. Serve with Basmati rice. Top with fresh coriander leaves and freshly cut up spinach