British Dal Festival - 21-31 March 2020

These spicy savoury cakes with the fresh-flavoured raita make a very satisfying midweek supper. Serve with a colourful salad made from red cabbage, radish, pomegranate seeds, coriander, grated carrot, coconut flakes, pumpkin and sesame seeds. Leftovers can be enjoyed for breakfast with poached eggs.