METHOD

1. Heat a large saucepan over a medium heat and add the ghee. 
2. Add in the onion, ginger and garlic and cook for 3 minutes until fragrant. Add in the tomato paste and cook off for about 2 minutes. 
3. Add in the Moong Dahl and allow to cook for 3 minutes, stirring until the spices become fragrant. Pour in the broth and 250ml of water and bring to the boil. 
4. Turn the heat to low and allow the Dahl to simmer, partially covered for 20 minutes. 
5. Meanwhile, prepare the macadamias by toasting in a dry pan on medium to high heat for 5 minutes minutes, tossing occasionally. 
6. To finish off the Dahl, stir in the macadamia butter, and just before serving, plunge in the spinach and allow to wilt. 
7. Serve topped with toasted macadamias, a squeeze of lime and roti.

Gluten-Free Roti

1. Place the chickpea flour, tapioca flour, baking powder and salt in a large bowl and whisk until no lumps remain. 
2. Heat milk to a lukewarm temperature on the stove and add to the flour mixture with the olive oil. Mix until you get a ball of dough. 
3. Divide the dough into 2 round balls. Using a rolling pin, carefully roll out the dough to a round flat roti, about half a centimetre in thickness. 
4. Heat a pan over a medium heat. Lightly grease with a teaspoon of ghee to prevent sticking. 
5. Place the roti on the pan and cook on each side for about 3-4 minutes. Serve immediately.