For the dal, place the washed lentils, turmeric and salt in a large pan, cover with water, bring to the boil and simmer for 30 minutes.
In a large frying pan, heat the vegetable oil until hot. Add the cumin seeds and heat until the seeds begin to pop (NB. Take care as the oil may splatter), stirring continuously. Add the garlic and cook until golden-brown.
Add the onion, ginger, and chillies and fry gently until softened, but not browned. Once cooked through, add the chopped tomatoes and stir to combine. Season with salt and freshly ground black pepper, to taste.
Add the cooked lentils and to the tomato mix and keep warm.
Meanwhile, for the crabcakes, combine all the crabcake ingredients, except the flour and vegetable oil, in a bowl. Cover and place in the fridge to chill for one hour. Once chilled, with wet hands, shape into individual patties. Dredge the cakes in flour.
Heat a little oil in a frying pan, add the crabcakes and shallow fry until golden-brown and warmed through.
For the onion rings, soak the onion rings in milk. Mix the spices into the flour.
To deep fry, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dredge the onion rings in the spiced flour and deep fry until golden-brown.
Serve the crabcakes on top of the dal with onion rings and a spoonful of minted yoghurt on the side.
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