First, rinse the lentils, then place them in a lidded pan and bring to the boil.

Continue boiling, lid off, for around 10 minutes.

Replace the lid, cooking for a further 20 minutes until the lentils are a very sloppy consistency.

Using a fork, purée the lentils.

Allow the mixture to cool; meanwhile, dry fry the curry powder and cumin for 1-2 minutes.

Finally, mix the spices with the lentils.

Allow it to cool thoroughly before chilling.

While this dip is best eaten on the day it has been prepared, it can be kept refrigerated in an airtight container for up to three days.