In a small pot, boil the soaked yellow split peas and the turmeric until softened.
In a small frying pan, heat the coconut oil and fry the mustard seeds until they begin to pop, followed by the cumin, curry leaves green chlli, garlic and ginger. Cook until fragrant so the raw garlic flavour mellows.
Pour this mixture into the dahl and add the hot paprika, stir to combine. Add the chopped tomatoes and cook for 10 minutes, add the spinach and stir until wilted, season to taste and serve.
Spiced Naan Bread
In a medium sized bowl, combine the warm water, honey and yeast and wait 15 minutes or until the mixture becomes foamy and bubbly.
Add the dry ingredients and knead until you get a tight ball of dough. Let rise in a warm spot, covered with a clean tea towel.
Once doubled in size, knock the dough back and portion into 8 balls. Roll out to a thickness of 50mm.
Cook in a fry pan sprayed with cooking oil on 2 minutes, each side. Keep warm in a tea towel.
Paprika Fried Eggs
Heat a frying pan to medium-high heat, once at temperature add a generous amount of vegetable oil and sprinkle in the hot paprika, a pinch per egg. Crack in eggs, you want them to puff up and get lacey and crispy, basting with the flavoured oil.
Serve dahl over oven-roasted cauliflower steaks (seasoned with ground cumin, S&P and olive oil) top with paprika fried egg and fresh coriander and a blob of yoghurt. Dunk with spiced naan.