Preheat oven to 220°C/200°C fan-forced. Finely chop onion. Rinse the red lentils. Cut sweet potato into small chunks. Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the sweet potato between two trays.

While the sweet potato is roasting, heat a drizzle of olive oil in a medium saucepan over medium-high heat. Cook onion until softened, 4-5 minutes. Add ginger paste, mild North Indian spice blend, Mumbai spice blend and tomato paste. Cook, stirring, until fragrant, 1 minute. Add the water, coconut milk and vegetable stock powder, stirring to combine.

Add lentils to the saucepan. Bring to the boil, then reduce heat to medium. Cover with a lid and cook, stirring occasionally, until lentils are softened, 20-22 minutes. Stir through roasted sweet potato and mixed leaves. Season with salt and pepper to taste, then remove from heat. TIP: Add a splash of water to loosen the dhal, if needed.

While the dhal is simmering, finely chop herbs. In a small bowl, combine herbs and some olive oil (2 tbs for 2 people / 1/4 cup for 4 people). Season to taste.

When dhal has 10 minutes remaining, slice mini flour tortillas into 3cm strips. Place on a second lined oven tray. Drizzle with the herb oil. Toss to coat, then spread into a single layer. Bake until golden, 6-8 minutes. TIP: If the tortilla strips don’t fit in a single layer, divide them between two trays.

Thinly slice fresh chilli (if using). Divide sweet potato and lentil dhal between bowls. Top with a dollop of the Greek-style yoghurt and sprinkle with chilli. Serve with herby tortilla chips.