This recipe may use eight different spices (counting garlic and ginger) but having assembled them all, it’s not so tricky to make! A fabulously fresh vegan dish from Yes Peas.

1. To make the coconut chutney, mix all the ingredients in a bowl and leave to one side.
2. Bring a pan of water to the boil. Add the peas and bring back to the boil. Remove from the heat, drain the peas and refresh under cold water.
3. Place about a third of the peas into a blender with 150ml cold water and process to a smooth purée. Put the remaining peas and the pea purée to one side.
4. Finely chop the garlic, ginger and chillies. Mix with the salt.
5. Heat the oil in a pan until hot. Add the mustard seeds, cumin seeds, garam masala and turmeric. Fry, stirring constantly, for 30sec before adding the onion.
6. Reduce the heat. Cook the onion with the spices for 4-5min until soft and translucent, stirring frequently. Add the garlic, ginger and chilli paste. Cook for another 3min, stirring frequently.
7. Add the coconut milk, pea purée and curry leaves, if using. Stir. Bring to a simmer and cook for a further 10min until the liquid has reduced, stirring occasionally.
8. Add the remaining cooked peas and bring back to a simmer.
9. To temper the dal, add the oil to a frying pan on a low heat. Add the chillies, cumin and coriander until they crackle. Add curry leaves for 10sec, then remove and pour over the dal.
10. Remove the dal from the heat. Serve with chopped coriander, flatbreads or rice, and the chutney.