Method
Step 1
Dahl: Heat a few glugs of olive oil in a large saucepan over medium heat. Add onion and sauté for 3 to 4 minutes until translucent. Then add the garlic, chilli (if using), carrots and sweet potatoes and cook, stirring occasionally, for 8 minutes or until vegetables have softened. Add curry leaves and curry powder and stir for about a minute until fragrant. Add drained kidney beans, chopped tomatoes, lentils and boiling water. Bring to a simmer and then cook for a further 15 minutes (with the lid on) until vegetables are tender. If mixture is too thick, add a little more water. Finally add coriander (reserving a little for the garnish) and vinegar, stir to combine, then season with a little salt to taste.
Step 2
Poppadums: Put a frying pan on high heat. Add enough olive oil to immerse the poppadums. When the oil is very hot, immerse poppadums one a time into the oil for 2 to 3 seconds until they crinkle and expand. Shake off excess oil and drain on a paper towel until dry and crisp.
Step 3
To serve: Place the dhal in the bowl, top with a few spoonfuls of yoghurt and scatter with chopped coriander. Serve the poppadums on the side.