(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Heat 2tbsp oil in a large saucepan over a medium heat. Add the onion, 1tbsp mustard seeds, garlic, ginger and fry for 10mins until softened. Add 1tsp garam masala and the turmeric and cook for 30secs until aromatic. Add the lentils, stir to combine then add the stock. Bring to the boil, simmer for 1hr, stirring regularly, taking care it doesn’t catch on the bottom of the pan. Add more water if it starts to get too thick.
Once you have a smooth dahl and the peas have broken down fully remove from the heat and stir through the Elmlea Double, lemon juice and the remaining 1tsp garam masala. Season to taste with sea salt and black pepper.
Fry the nigella seeds, mustard seeds and curry leaves in the remaining 1tbsp oil until it starts to pop. Drizzle over the curry and sprinkle with coriander and chilli. Serve with rice.