This dahl is all kinds of extra. We've tossed in sweet potato, tofu, cauliflower and spinach to really beef – we mean veg – up the goodness quota. Scoop it up with a garlicky buttered naan for a wholesome glow-up.
Peel and roughly chop onion. Melt ½ the butter in a saucepan over medium heat. Add onion and salt and cook, stirring occasionally, for 2–3 minutes or until onion has softened. While onion is cooking, continue with step 2.
Peel and chop sweet potato into 2cm pieces. Chop tofu into 3cm pieces. Grate ginger. Chop cauliflower.
Add ginger, mild Malaysian curry powder and mustard seeds to onion and cook for 30 seconds or until fragrant.
Add sweet potato, lentils, cauliflower, tofu, coconut milk and 450ml water to pan and bring to a simmer. Cook, stirring occasionally, for 30–35 minutes or until lentils are very tender.
When the dahl is 5 minutes away from being ready, place a frypan over medium-high heat. Add naan breads and cook, in batches if necessary, for 1 minute each side or until warmed through. Remove naans and place on a plate. Crush garlic. Return frypan to medium heat. Add remaining butter and garlic and cook for 1–2 minutes or until garlic is golden brown. Spoon garlic butter over warm naan breads.
Roughly chop spinach and stir through dahl until wilted, season well with salt and pepper. Divide dahl between bowls and serve with garlic butter naans and mango chutney.