Dhal is simple to prepare and packed with flavour. It tastes even better the following day.

280 gm split red lentils
1 tbsp coconut oil or ghee
1 onion, diced
1 cinnamon quill
1 ½ tbsp hot curry powder
400 ml coconut milk
400 ml chicken stock
Steamed basmati rice, yoghurt and sliced cucumber, to serve
50 gm ghee
½ tsp fenugreek seeds
1 tsp yellow mustard seeds
Handful of curry leave

1 Rinse lentils well; set aside.
2 Heat oil in a saucepan over medium-high heat. Add onion and sauté until just tender and starting to turn golden (5 minutes), then stir through cinnamon and curry powder until fragrant (1 minute).
3 Add lentils to pan with coconut milk and chicken stock. Bring to the boil, lower heat to medium and simmer, stirring
occasionally until lentils are tender (15-20 minutes).
4 For tempered spices, heat ghee in a saucepan over high heat. Add spices and stir until fragrant (10 seconds), then add
curry leaves and remove from  heat. Serve dhal with tempered spices spooned over, topped with yoghurt, sliced cucumber and rice or roti on the side.