Step-by-Step Instructions

1. 1.Prepare the Aromatics

   Peel and finely chop the onion. Finely chop the coriander, including the stalks, and set aside some leaves for garnish. Peel and grate the garlic and ginger using a box grater.

2. 2.Sauté the Onions

   Place a large saucepan on medium heat and add the olive oil. Once hot, add the chopped onion and half a teaspoon of salt. Cook for 5-7 minutes, stirring occasionally, until the onion is soft, golden, and aromatic.

3. 3.Add Garlic, Ginger, and Coriander

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

4. 4.Toast the Spices

   Add the cumin, turmeric, garam masala, ground coriander, chilli flakes, and fenugreek to the pan. Stir continuously for about 30 seconds to toast the spices and release their aromas. Add a pinch of caster sugar, if using.

5. 5.Add Lentils and Liquids

   Thoroughly rinse the red lentils and add them to the pan. Stir to coat them in the spice base. Pour in the chopped tomatoes, vegetable stock, and the full can of coconut milk.

6. 6.Simmer the Dal

   Stir all the ingredients together until well combined. Bring the mixture to a gentle simmer, then reduce the heat, cover with a lid, and let it cook for 35-40 minutes. Stir it halfway through to prevent the lentils from sticking to the bottom.

7. 7.Check and Adjust Consistency

   After the cooking time, check the dal. It should be thick and creamy, and the lentils should be soft. If it's too thick or the lentils are still a bit firm, stir in about 75ml of boiling water and cook for another 3-5 minutes.

8. 8.Serve

   Ladle the hot dal into bowls. Top with a few spoonfuls of plant-based yogurt, sprinkle over the reserved coriander leaves and some extra chilli flakes, and finish with a drizzle of olive oil. Serve immediately with warm naan bread or fluffy rice.