1. Wash the lentils.
2. Peel and grate the piece of ginger.
3. Wash the coriander. Cut the stalks small and keep the leaves aside.
4. Bring the lentils with the ginger and coriander stalks to the boil in 200 ml of water and cook for about 20 minutes until tender.
5. Stir in the diced tomatoes. Simmer the dahl gently and stir well until the lentils fall apart.
6. Peel the onions and slice them into shreds.
7. Scrape the carrot, cut it in half lengthwise and slice the halves.
8. Peel the sweet potato and cut into cubes.
9. Clean the pepper, remove seeds and cut into strips.
10. Fry the onions in the oil with the garam masala, cumin seeds and coriander seeds. Press the garlic on top. Add the carrot, sweet potato and pepper with a few
11. spoonfuls of water and stew for about 5 minutes until tender.
12. Cut the coriander leaves into small pieces. Stir some of them into the yoghurt.
13. At the table, spoon the vegetables and some coriander yoghurt onto the dahl and sprinkle some more coriander on top.

Source: Nutrition Centre.