10 fresh curry leaves, very finely chopped
3 tbsp fresh coriander, roughly chopped
2 large garlic cloves, finely chopped
1 tbsp grated ginger
1 tbsp lemon juice
1 medium onion, grated
1 large tomato, finely chopped
250g/9oz chana dal
400ml tin coconut milk
2 tbsp ghee or neutral oil
small pinch bicarbonate of soda
1 tsp Kashmiri chilli powder
Β½ tsp cumin seeds
ΒΎ tsp garam masala
1ΒΌ tsp salt
1 tsp turmeric
50²µ/1ΒΎ΄Η³ϊ butter, melted
6 filo pastry sheets (around 250g/9oz)