Dhal with naan bread

Place lentils, split peas and water to cover in a large bowl. Set aside to soak for 1 hour. Drain.

Fill a large saucepan with water, add lentils, split peas, chilli and turmeric and bring to boil. Cook on medium heat for 30-35 minutes, until lentils are soft. Drain, mash coarsely and return to pan.

Heat oil in a small frying pan on medium. Add mustard seeds, cumin seeds and cardamom. Cook for 30 seconds, until seeds begin to pop. Add to lentils and stir well.

Return lentils to a low heat. Add tomato and cream and simmer for 3 minutes, until heated through. Season, spoon into a serving bowl and top with coriander. Serve with naan bread.