Boil the pasta until soft, at least 15 minutes, add a pinch of salt and drain extra water once ready then mix in a tablespoon of coconut oil.

Place the sukuma in a sufuria and cook at low heat whilst it is covered until soft and cooked, at least 15 minutes, add salt

Place the onion to cook until tender and golden brown, add the ground ginger (a piece that is an inch in size), garlic (1 clove), add the tomatoes. Allow them to cook for 5 minutes. Add the daal (that was pre-boiled for at least 30 minutes). Add a little water to just cover the mixture and let it cook for 15 minutes on low heat.

Allow to cool and pack in your lunch container. It serves 2