Prepare your mung beans. Wash well (a sieve is great for this). You can pre-soak them if you wish which will speed up cooking. Either add the washed beans to a large pan of boiling water and boil for approximately 30 minutes or add to a slow cooker with water and cook on high for 4-5 hours until soft. Once cooked, drain, rinse, drain, then they're ready to use.

In a large pan (a wok pan is ideal), add your chopped leeks (or onion). You can use oil if needed. Cook for a couple of minutes, then add your mushrooms or other chopped vegetables. Cook for a further 2-3 minutes until the vegetables are just starting to change colour.

Add the pre-cooked, washed and drained lentils, then the tomatoes and top up the liquid with a can full of water (this also gets all the last bits of tomato out of the can). Mix it all together and on a medium to high heat, bring to just below boiling.

Turn the heat down to a simmer and add the garlic and the cumin. Mix in, then allow the daal to reduce until it is a nice thick consistency. Do a taste test and season with more spice and ' or salt if needed. Remove from the heat and serve.

Enjoy!