Rinse the red lentils thoroughly. Finely chop the onion, garlic and ginger.
Heat the coconut oil in a large saucepan and briefly fry the onion, garlic and ginger until translucent. Stir in the turmeric, cumin and garam masala and toast briefly.
Add the lentils and pour in the coconut milk and vegetable stock. Bring everything to the boil.
Turn down the heat and simmer the dhal, covered, until the lentils are soft and the texture turns creamy. Stir now and then so nothing sticks.
Season to taste with lime juice and salt. If the dhal is too thick, add a little more stock.
Warm the naan briefly, ladle the dhal into bowls and serve with fresh coriander.
Good to know
A dhal like this is simply comforting. It simmers away gently, turns creamy and tastes almost even more rounded the next day.
Swaps
Red lentils → yellow lentils (similar protein content, slightly milder flavour); coconut milk → cashew butter with water (less saturated fat, creamy texture; contains tree nuts); naan → wholemeal roti or wholemeal flatbread (more fibre); coconut oil → olive oil
Allergens
The dish is vegan if the naan is (check the label); it contains coconut and, from the naan, gluten. Keep the spices mild for children; in pregnancy, heat everything through well and handle the bread hygienically. Contains: gluten.
