Step 1

Heat the oil in a small saucepan over medium heat. Add the curry leaves and cook for 20-30 secs or until bright green and crisp. Transfer to a plate lined with paper towel. Carefully pour half the oil into a large saucepan and reserve. Add the combined mustard seeds to the small saucepan over medium heat. Cook, stirring, for 30 secs or until mustard seeds begin to pop. Add the coconut flakes and chilli, if using, and cook, stirring, for 20 secs or until golden.

Step 2

Heat the reserved oil in the large saucepan over medium heat. Add onion and cook, stirring, for 2-3 mins or until soft. Add the ginger and garlic and cook, stirring, for 1 min or until aromatic. Add the cumin, coriander, garam masala and turmeric. Cook, stirring, for 1 min or until aromatic. Add the lentils, stock, tomato and coconut milk. Reduce heat to low. Simmer, stirring occasionally, for 20-25 mins or until cooked through and the sauce thickens slightly. Season.

Step 3

Add the spinach and cook, stirring, until spinach just wilts. Stir in half the curry leaves. Divide dahl among serving bowls. Top with remaining curry leaves and coconut mixture. Serve with naan.