Add the drained chana dal to a large saucepan with 8 cups/1800ml water. Bring to the boil over high heat, skimming the foam as it appears - this is important as the foam can make the dish bitter. When the water has stopped producing foam, reduce the heat to maintain a low simmer, crumble in the chillies and add the ginger pieces, crushed garlic and turmeric. Simmer for around two hours. You may need to stir occasionally as it thickens, but for the most part you can leave this to cook gently and get on with something else. When the dal is cooked and creamy, check the consistency - you can add more water or reduce the dal further as you prefer. Salt to taste (it will probably need a couple of teaspoons) and add plenty of freshly ground black pepper.

When the dal is ready to eat, heat the oil over medium-high heat in a frying pan or skillet. Add the cumin and mustard seeds. When they begin to pop, add the sliced shallots. Cook, stirring frequently, until the shallots are well browned. You are frying the shallots here, rather than softening or caramelising them.

Poach the eggs, if using (see my technique for perfectly poached eggs here). Toast the bread, if using. Just before the eggs are done, add a piece of toast to a wide bowl or plate (one per person) and ladle over the dal. Top with a poached egg, a sprinkle of fresh coriander and add a dollop of thick yoghurt on the side.