This is a really wholesome dish and whilst this it does contain many ingredients and does take some time to prepare, the actual cooking method is very simple and well worth the time and effort.

Wash the dal and soak for 30 minutes. Soak the tamarind pulp in ½ cup of water for 30 minutes. Chop 2 of the garlic cloves.

Put the dal, onions, potato, pumpkin, aubergine, dill, 2cm of the ginger, 1 whole garlic clove, turmeric, 1 tbsp coriander leaves and 4 mint leaves in a large pot with 350ml of water. Bring to the boil then simmer for 50 minutes or until the dal is very soft then mash until creamy. Season with a little salt.

Heat the oil in a large frying pan and add the remaining chopped ginger, garlic, fresh coriander, 6 mint leaves, all the remaining spice powders, tomatoes and green chillies. Fry for 2 minutes stirring continuously. Add the Quorn fillets and continue cooking for a further 2 minutes.

Add the Quorn to the dal along with half the vegetable stock. Add the jaggery and simmer for 5 minutes before adding half the strained tamarind water and lime juice then simmer for a further 2 minutes. Add more vegetable stock if the curry is too thick. Adjust the sour flavour by adding more tamarind and more lime juice for sweetness.

For an added twist you may want to add some pineapple or lychee like a restaurant Dhansak.

Quorn Chicken style fillets are available at Sainsbury's Quorn Fillets