Seat chopped onions and garlic cloves in ghee (clarified butter). Peel and finely grate ginger, squeeze lemon juice and save both. Puree the canned tomatoes with the hand blender. Add the lentils and deglaze with the canned tomatoes, vegetable stock and coconut milk. Reduce over low heat without a lid. If the dal has boiled down too much, add a little water. Have all the spices been added to the lentils? Stir in the ginger and lemon juice.

Season to taste with salt, cayenne powder and chili powder. Serve with fresh naan bread (recipe in my cookbook) and yoghurt. Bon bppetit