Yellow dahl and basmati rice with garlic spinach, lime pickle and stuffed paratha

Wash the rice under running cold water until the water runs clear.

Cover with one and a half times the amount of water.

Add a pinch of salt and bring to a simmer. Turn to a low setting and cover. Let sit for 12-15 minutes, then turn off the heat and let sit for another 5 minutes.

Mince all the garlic and separate a little off for the spinach.

Boil your kettle.

Remove the coriander leaves from the stalk and set aside.

Finely chop the coriander stalk.

Heat a medium saucepan to high heat with a good splash of oil. Fry the spices for 10 seconds before adding the garlic and cooking for another 10 seconds. Add the split peas, a good pinch of salt, turmeric, tomatoes and water. Don’t worry if it looks thin, it’ll thicken up with cooking.

Simmer for about 15 to 20 minutes, until the peas are cooked and it resembles a thick soup.

Stir through the coriander stalk.

Place the apricots, coconut and sultanas in a bowl and cover with boiling water.

Remove any root from the spinach and wash if necessary, roughly chop.

Strain the water off the apricots, coconut and sultanas.

Cut the bread in half, open it up and spread the fruit mixture evenly inside.

Fry the garlic in a large pot with a little oil for 10 seconds, add the spinach and cook for about a minute until wilted. Season with salt.

In a large fry pan, cook the stuffed bread in a little oil until golden (be gentle!).

Cut the bread into quarters.

Serve rice and dahl with stuffed bread, spinach and pickle on the side. Sprinkle over coriander leaves.