Lentil dahl

Method

Heat coconut oil in a large pan and dry-roast the cumin and coriander seeds until fragrant, about one minute, then remove and set aside. Finely chop the onions, garlic, ginger and chillies, then fry gently in the same oil until softened and golden, approximately five minutes. Add the turmeric powder and fry for another minute, then pour in the lentils, stock and coconut milk, stirring well to combine. Bring to a boil, then reduce heat and simmer gently for twenty to twenty-five minutes, stirring occasionally, until the lentils have completely broken down and the dahl has thickened. Crush the toasted seeds slightly and stir into the dahl along with salt and pepper, then finish with fresh coriander leaves and a squeeze of lime juice. Serve hot with rice, roti or bread.