Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Heat a drizzle of oil in a large saucepan on medium heat. Once hot, stir in half the cumin seeds and half the mustard seeds. Fry for 1 min. 

Next, stir in the lentils, veg stock paste and water for the lentils (see pantry for amount).

Bring to a boil, then lower the heat and cover with a lid. Simmer until the lentils are soft, 20-25 mins.

Stir occasionally to make sure the lentils aren't sticking to the bottom of the pan and add a splash of water if it gets too dry.

Meanwhile, roughly chop the coriander (stalks and all).

Peel and grate the garlic (or use a garlic press).

Juice half the lime and set aside for the dal. Cut the remaining lime into wedges.

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the garlic, half the turmeric, half the ginger puree and remaining mustard and cumin seeds. Fry until fragrant, 30 secs.

Add the cabbage and stir-fry for 2 mins. Stir in a splash of water, then cover with a lid (or foil). Cook until just tender, 3-4 mins.

Once the cabbage is tender, add the peas and cook until piping hot, 1-2 mins.

Season, then transfer to a bowl and cover with a lid (or foil) to keep warm. 

Once the lentils are cooked, stir in the chilli flakes, lime juice you set aside, sugar, tomato ketchup (see pantry for both amounts) and remaining ginger puree. Season with salt. 

Whisk well so that the ketchup is fully dissolved.  Add another splash of water if needed, then simmer for another 2-3 mins. 

Once ready, remove from the heat. Taste and season with more salt and lime juice if needed (it should be slightly sweet, sour and tangy). Stir in half the coriander.

Share the rice out between your bowls and spoon over the dal. Sprinkle over the remaining coriander. 

Reheat the cabbage and pea shaak (if needed) and serve alongside with any remaining lime wedges for squeezing over.