: Grind the sesame seeds separately, add 15 g of the dulse spice mix, salt and pepper. Put aside. (This can also be stored in a clean, dry, lidded jar.)
For the dhal
Chop the tomatoes, and put the flesh aside. Finely chop the onion and garlic; heat the oil and fry over a medium heat until translucent. (Set aside one-third for the chapatis.) Stir in the dulse spice mix; cook for 1 minute, then add the lentils, chopped tomatoes and boiling water. Simmer for 20 minutes, or until the lentils are cooked, stirring regularly. Add a little extra water or salt if needed.
For the chapatis
In a bowl, mix 475 g flour with the salt, and gradually add the water to create a soft dough. Knead for 10 minutes until it springs back. To make the stuffing, mix the mashed potato, remaining fried onion and garlic, dulse spice mix and garam masala. Form the stuffing into 12 balls. Divide the dough into 12 and roll each piece into a ball. Sprinkle some leftover flour on a clean surface, roll out one of the dough balls into a 10-cm-diameter circle, put a ball of stuffing in the middle and fold in the edges, pinching them at the top to contain the filling. Roll into a 15-cm-diameter circle. Repeat with remaining stuffing and
dough balls. Heat a heavy frying pan over medium heat, and when hot add a chapati and cook for about 1 minute, or until the surface bubbles and brown spots appear; turn and cook the other side for about 30 seconds. Keep warm while you cook the remaining chapatis. Serve with dhal sprinkled with dukkah, and butter smeared over each chapati.
Seaweed Foraging in Cornwall and the Isles of Scilly