High fibre dal recipe with air fryer tikka tofu

Add the yellow split peas (150 g) to a large casserole dish and cover with water. Set aside to soak for 30 minutes.

To make the dal, add the lentils (150 g) and onion (1) to a pan with the split peas. Add the turmeric (2 tsp), half the garlic (2 cloves), one of the sliced chillies (1), and half of the ginger (2.5 cm). Season with salt and pepper. Cover with water and bring to the boil, then turn the heat down to a simmer, cover, then cook for 25-35 minutes, until the lentils are tender (check and add more water as needed if the lentils look too dry – you’re aiming for a creamy, thick texture with a bit of liquid).

Stir in the diced tomatoes (2) and spinach (100 g) and cook for a further 10 minutes. Squeeze in the juice from the lemon (1) and season to taste.

While the dal is cooking, get on with the tofu. Squeeze any excess moisture from the tofu (1 pack) with kitchen paper then cut into chunky cubes.

Combine the yogurt (2 tbsp) and tikka paste (1 tbsp) in a bowl and coat the tofu in the marinade.

Heat your air fryer to 180°C. Pop the tofu onto a square of greaseproof paper and transfer to an air fryer and bake for 15 minutes.

To finish the dal, make a tarka (spiced oil). Heat a splash of vegetable oil in a small saucepan over a medium heat. Add the mustard seeds (1 tsp), curry leaves (10 g), and the remaining garlic (2 cloves), chilli (1) and ginger (2.5 cm), and cook for 1-2 minutes until the curry leaves sizzle and the mustard seeds pop. Stir in the garam masala (2 tsp) and cook for a further 20 seconds before pouring over the dal.

Cook the rice (2 pouches) in the microwave according to the pack instructions.

Serve the dal with the rice, tofu, and some fresh coriander (10 g).