Step-by-Step Instructions

1. 1.Prepare the aromatics

   Peel and finely chop one large onion. Finely chop a bunch of fresh coriander, reserving some leaves for garnish. Peel and grate 4-5 cloves of garlic and a 2-inch piece of ginger to create a puree.

2. 2.Sauté the onion

   Place your largest saucepan on medium heat. Add 2.5 tablespoons of olive oil. Add the chopped onion and 0.5 teaspoon of salt. Sauté for 5-7 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 most of the chopped coriander to the pan. Stir and cook for 2-3 minutes until fragrant.

4. 4.Toast the spices

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

5. 5.Combine with lentils and liquids

   Add 200 grams of well-rinsed red lentils to the pan. Stir them around to coat them in the spice base. Pour in one 400g can of chopped tomatoes, 500ml of vegetable stock, and one 400ml can of coconut milk. Stir until everything is well combined and you have a rich, golden, fragrant mix.

6. 6.Simmer the dal

   Bring the mixture to a gentle simmer, then cover the pan with a lid. Let it simmer for 35-40 minutes, stirring occasionally (about halfway through) to prevent it from sticking to the bottom. Once thick and creamy, taste it. If the lentils are still a bit firm, stir in about 75ml of boiling water and let it go for another 3-5 minutes.

7. 7.Serve and garnish

   Once the dal is ready, serve it into big bowls. Spoon on some plant-based yogurt, sprinkle with the reserved coriander leaves and extra chili flakes, and finish with a drizzle of olive oil.