Step-by-Step Instructions

1. 1.Prepare the aromatics

   Peel and finely chop the large onion. Chop the entire bunch of fresh coriander, saving some leaves for garnishing later. Peel and grate the garlic cloves and the large piece of ginger using a box grater to create a puree.

2. 2.Sauté the onion

   Place your biggest saucepan on a medium heat. Add about 2.5 tablespoons of olive oil. Once hot, add the chopped onion and 0.5 teaspoon of salt. Sauté for 5 to 7 minutes until the onion is golden and aromatic, but not burnt.

3. 3.Add garlic, ginger, and coriander

   Add the grated garlic, grated ginger, and chopped coriander to the pan. Stir everything around for 2 to 3 minutes until fragrant.

4. 4.Incorporate the spices

   Add 1 teaspoon of ground cumin, 1 teaspoon of ground turmeric, 1 teaspoon of garam masala, 1 teaspoon of ground coriander, 0.5 teaspoon of chilli flakes, and 0.5 teaspoon of fenugreek powder to the pan. Stir everything together for about 30 seconds to wake up the spices.

5. 5.Add optional sugar

   Optionally, add 0.5 teaspoon of caster sugar to the mixture.

6. 6.Add lentils and liquids

   Rinse 200g of red lentils well under cold water. Add the rinsed lentils to the pan and stir them around to coat them in the spice base. Pour in the 400g can of chopped tomatoes, 400ml of vegetable stock, and a full 400ml can of coconut milk. Stir it all together until you have a rich, golden, fragrant mix.

7. 7.Simmer the dal

   Bring the mixture to a gentle simmer with the lid on. Let it simmer away for 35 to 40 minutes, giving it a little stir halfway through to prevent it from catching on the bottom of the pan.

8. 8.Adjust consistency and taste

   Once the dal is thick and creamy, give it a taste. If the lentils are still a bit firm, stir in about 75ml of boiling water and let it go for another 3 to 5 minutes until desired consistency is reached.

9. 9.Serve and garnish

   Once ready, serve the dal up into big bowls. Spoon on some plant-based yogurt, sprinkle with your remaining fresh coriander leaves and some chilli flakes, and finish with a drizzle of olive oil. Enjoy with naan, rice, or just a spoon.