Red Lentil Dal Soup

Peel and finely chop the onion. Roughly chop the cherry tomatoes. Finely chop the coriander stems, reserve the leaves. 

Heat a large pan with the ghee over a medium-low heat. Once hot, add the onion with a pinch of salt and cook for 4 min until soft. Once soft, add the garlic ginger paste, garam masala, smoked paprika, turmeric, cumin and cayenne (spicy!). Cook for 30 sec further. 

Add the coriander stems, tomatoes, lentils, stock cube and water and simmer, covered, for 35 min. Stir occasionally. After 35 min, add the cream cheese. 

Meanwhile, mix the mango chutney with the grated cheddar and mozzarella. Sandwich the cheese mixture in between the sourdough slices.

Heat a drizzle of oil in a pan over a medium heat. Add the cheese sandwiches and place a smaller pan directly on top of them. Place a heavy weight (e.g. several cans) onto the smaller pan and fry for 2-3 min per side until golden. 

Serve the toasties, immediately, alongside the dal soup. Garnish with the reserved coriander leaves.