Sweet potato dal with butter bean parathas

Method

1. Heat the oven to 220°C/200°C fan/gas 7. For the potatoes, tip the cubes into a roasting tin and drizzle with the oil. Season with salt and pepper, then add the cumin seeds and toss to coat. Roast for 35 minutes, turning halfway.
2. Meanwhile, make the dal. Rinse the lentils in a sieve, then set aside to drain. Heat the oil or ghee in a large heavy-based saucepan, then add the shallots, ginger, garlic and green chilli. Fry, stirring regularly, for 5-6 minutes, until the shallots are softened and the mixture smells fragrant.
3. Add the ground spices, stir and cook for another minute, then add the lentils and stir well. Pour in the stock and coconut milk, add the salt, then cover and simmer for 20 minutes, stirring occasionally. The lentils will absorb the liquid and the mixture will become thick. Remove the lid, add the spinach and simmer uncovered for 5 more minutes or until the dal has reached your desired consistency. Squeeze in the lime juice to taste.
4. Meanwhile, for the parathas, use a fork to mash the butter beans into a paste. Add the flour, salt, cumin, chilli and coriander, then mix well to combine. Pour in 75-100ml water, a little at a time, until a soft dough forms (you may not need all the water).
5. Knead the dough briefly to make it smooth, then roll out into a large rectangle about 5mm thick on a lightly floured surface. Using a pastry brush, coat the surface of the dough with the oil. Take a long edge and roll up the dough tightly into a log shape, then use a knife to slice it into 8 rounds. Cover with a clean tea towel.
6. Heat a large frying pan over a medium-high heat. Put a round of dough, swirl side up, on the work surface and use a rolling pin to roll it out into a 14cm circle. Add to the hot pan and fry for 1-2 minutes on each side until lightly charred and cooked through. Rub about an eighth of the ghee or butter all over the paratha, then set aside on a covered plate to keep warm while you cook the rest.
7. Serve the dal with rice and the parathas, topped with sweet potatoes and yogurt and an extra sprinkle of black pepper.