Finely chop onion. Finely chop garlic. Rinse red lentils.

In a large saucepan or deep frying pan, heat the butter and a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 3-4 minutes. Add ginger paste and garlic and cook until fragrant, 1 minute. Add a drizzle more olive oil, then add brown mustard seeds, Bengal curry paste and tomato paste and cook, stirring, until fragrant, 2 minutes.

Add the water, the salt, lentils and coconut milk to the pan. Stir well to combine. Cover with a lid, reduce the heat to medium and cook until the lentils have softened, 20-25 minutes. While the lentils are cooking, grate carrot. Trim and halve green beans. In the last 5 minutes of cook time, remove the lid and stir through the carrot and green beans. Cook until softened. TIP: Add a splash of water if the dhal looks dry.

While the dhal is cooking, heat olive oil (2 1/2 tbs for 2 people / 1/3 cup for 4 people) in a medium frying pan over medium-high heat. Add a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Transfer chilli-infused oil to a small bowl. Brush (or spread using the back of a spoon) some chilli oil over both sides of a mini flour tortilla. Return frying pan to medium-high heat, then cook the tortilla until golden, 1 minute each side. Transfer to a paper towel-lined plate. Repeat with remaining chilli oil and tortillas (see ingredients).

When the dhal has finished cooking, stir through salad leaves until just wilted. Season with salt and pepper. Roughly chop herbs.

Divide coconut dhal between bowls. Top with Greek-style yoghurt and garnish with herbs. Serve with chilli flatbreads.