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Heat a heavy-based griddle pan over a high heat. Add a little oil, and when nearly smoking add the whole sweetcorn.
Turn the sweetcorn frequently until they have a good char on the outside. This works even better if done over a barbecue.
If cooking over fire you can make the dal over the flame too, just make sure you let it die down a little. Once the sweetcorn is charred, set aside.
Heat a little olive oil in a heavy-based saucepan over a medium heat. Add the shallots and cook for 5 minutes until golden brown and softened.
Add the garlic and ginger and cook for a further few minutes. Add all the spices and cook for another couple of minutes until toasted.
Add the lentils, coconut milk and stock. Chop the tomatoes in half, then add to the pan too. Season well, cover and cook for 20-30 minutes until the lentils have softened, stirring frequently.
Slice the corn off the cobs and stir into the dal with the lemon juice. Season to taste. You may need to add a little more veg stock to thin, if required.
Finely chop the coriander stalks and stir into the yoghurt along with the lime juice. Season to taste.
When ready to eat, pour the dal into bowls and spoon over the yoghurt mixture. Garnish with the coriander leaves and some more nigella seeds.