1. In a heavy frying pan, roast all the spices for three to five minutes, then take off the heat and crush with a mortar and pestle or blend in a high-powered food processor.

2. In the same pan on a high heat, add the oil and fry the onions and garlic until soft. Add three heaped tablespoons of spice mix and cook for another three to four minutes, stirring constantly.

3. Add the quinoa, split peas, buckwheat and amaranth and stir for a few minutes. Then start adding the stock gradually, stirring, until the grains are covered and the stock is simmering. Keep adding stock as the dhal absorbs it, and keep stirring, like making risotto, for about 15-20 minutes until the grains have softened, but still have a little bite.

4. Pour hot water over the peas to defrost them then drain well. Season the dhal with salt, add half the peas and half the yoghurt and stir through. To serve, spoon the dhal into bowls, drizzle over the remaining yoghurt, top with peas and mint leaves and a squeeze of lemon juice.

Tip: For added protein, mix some roast chicken through the dhal.

Serve with the Blue Ducks' garlic naan bread