Clean the lentils and dhal and put them into a large pan with the bay leaves, turmeric, garlic, dried chillies, salt and 570ml cold water

Bring to the boil and skim off the foam

Simmer gently for an hour, adding more water if necessary (may need longer to simmer - the lentils should be broken down and resemble a medium-thick soup)

Whilst lentils are cooking, put the aubergines, onion, pepper in a large pan over medium heat and add the oil, spices, salt and sugar

Cover the pan for 30-40 mins, stirring frequently until aubergine is completely soft

Drain off the extra oil and keep warm for serving

To make the tempering heat up the oil and add the garlic and cook until it starts to brown (around 3 mins)

Add the curry leaves and mustard seeds and cook until the seeds start to pop

Pour the tempering over the dhal and add lemon juice and salt to taste