Batch: Coconut Dal

Give your lentils a really good rinse in a sieve under running water, until the water runs clear.

Get them into a large saucepan, along with the water, turmeric and the coconut milk. Bring it up to the boil, then turn the heat down to a gentle simmer and cook for 30-35 mins, or until the lentils are totally tender. Use a spoon to skim off any scum from the top as it cooks.

Meanwhile, peel and finely slice your onion and garlic, finely chop your chillies and ginger, and roughly chop your tomatoes.

Heat a frying pan over a medium heat, and add your coconut oil. Once it has melted, get your cumin seeds and mustard seeds in the pan. Cook them for about a minute, until they pop. Tip your sliced red onions and chilli into the pan, and cook these for about 15 mins, until they are softened and just starting to caramelise. Add your ginger and garlic, and cook for a minute longer.

Add the tomatoes into the pan along with the garam masala, and cook for 5 mins, until the tomatoes have broken down.

Once your lentils are soft, tip the onion mixture into the pan. Roughly chop your coriander and get this in there too. Give it all a good mix, then taste and season with salt. Loosen it up with more water if it needs it – you want it to be quite soupy.