Soak the chana daal in lukewarm water for 1 hour. Drain, then put the daal into a medium saucepan and add 600ml cold water. Bring to the boil, skimming off any froth that gathers on the surface, then add the salt, chilli powder and turmeric, reduce the heat and simmer for 25 minutes, or until the chana daal is
cooked through.

Heat the sunflower oil in a pan and add the onion. Cook gently for 5–10 minutes, then add the garlic, green chilli and butter. After another 3 minutes remove about a quarter of the onion mixture and reserve this for garnish. Add the cumin, cloves and cinnamon stick to the pan and stir thoroughly. Cook for 2 minutes, then add the tinned tomatoes. Cook for a further 2 minutes, then add the contents of this pan to the pan of daal. Cook, stirring, for a final 10 minutes (or until the lentils are soft to the touch), then add the coriander leaves and season with the black pepper.

Meanwhile, heat the olive oil in a separate pan. When it sizzles, add the scallops one at a time, searing them for 30 seconds on one side and 20 seconds on the other. Serve the seared scallops with the daal and garnish with the reserved onion. Accompany with chapatis.