Works beautifully as a tasty and nutritional meal in its own right, or as a side dish to team with another curry.

Prep

1. Tip the lentils into a sieve. Rinse well under a tap. Drain them well.
2. Peel and finely chop the onion. De-seed the chilli and dice it. Crush or dice the garlic.
3. Dissolve the creamed coconut in hot/boiling water.

Cook

1. Tip the oil into a large pan on how heat. Fry the onion gently, stirring for 5 minutes plus, until soft. Add the garlic, chilli and curry paste. Stir for 2 minutes. Add the lentils. Stir to coat.
2. Pour the water/creamed coconut mix into the lentils. Add the tomato puree and chutney, juice of half the lemon and the cinnamon stick if using. Stir. Simmer on a very gentle heat for 15 minutes. Check and stir every so often so it doesn’t stick or dry out. Add a splash of water if it threatens to. You’re after a soft, creamy, thick puree with the lentils having disintegrated.
3. Taste and then season your dahl with lemon, salt and chopped/torn coriander.

Plate

1. Serve this to spoon onto plates with other curries or in bowls or scoop up with chapattis or naan.
2. This is great with Raita and Onion Bjahis too and a fresh mango chutney (see Sides).
3. For an optional topping add more coriander, with some fried garlic slices and popped onion seeds.