Mix all the dhalls and lentils together and rinse well. Drain and add 2 bay leaves, 2 cloves, 2 star anise, 2 whole cardamom, 2 cinnamon sticks, dry chillies, 1 tbsp. oil, food colouring, pinch of salt and canned sugar beans. Cook through and add set aside.

Heat 4 tbsp. oil in a medium sized pot and add onion, Fry’s pieces, 2 cinnamon sticks, 2 bay leavesf, 2 cloves, green chillies, ginger and garlic, masala, cumin seeds, fennel seeds and salt to taste. Cook for 5 minutes. Add tomato puree and cook through for 8-10 minutes. Add in cooked dhall mixture and margarine.

Simmer for 2 minutes and garnish with coriander.