1.Heat oil in a large saucepan over medium heat; cook onion, ginger and sugar, stirring, until soft. Add paste and spices; cook, stirring, until fragrant.
2.Add canned tomatoes, cherry tomatoes, the water, coconut milk, lentils and chickpeas to pan; bring to the boil. Reduce heat, simmer, uncovered, for 10 minutes or until mixture has thickened slightly.
3.Meanwhile, to make chutney yoghurt; swirl ingredients together in a small bowl.
4.Serve dhal topped with coriander and dollops of chutney yoghurt.
Our dhal recipe deliberately makes double the amount you will eat so you aren’t left with half-opened cans. Instead you will be able to take the following night off cooking, or take the leftovers to work for lunch. Chutney yoghurt is not suitable to freeze. Pack in a separate airtight container if taking to work. Freeze individual portions of dhal in airtight containers for up to 1 month. Thaw the dhal overnight in the fridge. If taking the dhal to work, reheat thawed dhal in the microwave at work.