Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

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Preheat your oven to 220°C / 200°C fan and take out a saucepan and an ovenproof skillet - if you don't have an ovenproof one, take out a frying pan and baking tray instead.

STEP 2

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Place your skillet or frying pan over a high heat. Add the flaked almonds and dry fry (without oil) until toasted. Set aside and wipe the pan clean with some kitchen towel.

STEP 3

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Meanwhile, cut the hispi cabbage into quarters lengthways and rub in a generous amount of olive oil and season well with salt and pepper. To the same pan that you previously toasted the almonds in, add the hispi cabbage cut side down, fry until charred, then flip it over so the other cut side is facing down and repeat. Turn the pan off, flip the cabbage quarters onto their backs so the cut sides are facing up and place into the oven. Roast until they're tender in the centre and charred at the edges, around 15 minutes.

STEP 4

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Add the daal sauce, red lentils and 200ml of water to your other saucepan and cook for 10-15 mins until the lentils are soft and tender. Stir occasionally while cooking and add more water as needed if it reduces too much or starts to stick. Season to taste with salt.

STEP 5

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Finely slice the red chilli and roughly chop the coriander.

STEP 6

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To serve up, divide the daal between serving bowls, top with the charred hispi cabbage and drizzle over the date tamarind chutney, soy yoghurt, some chopped coriander and sliced red chilli. Season to taste with salt and pepper and enjoy! 

Please note: although the dates in the date tamarind chutney are carefully pitted, there is a very small possibility of traces of stones