Step 1

Heat up 1 tbsp of oil in a heavy bottomed pot or pan. Once the oil heats up, add sliced onions, garlic and ginger. Sauté, giving them a stir from time to time, until the onions turn translucent.

Step 2

Decrease the flame to low and mix all the ground spices into the onion mixture. Allow them to fry gently for a minute or so.

Step 3

Tip rinsed lentils and chopped tomatoes into the pot and top with about a 240 ml / 1 cup of water. Allow the lentils to simmer on a low heat until all the water has been absorbed. Check on it frequently so that the bottom does not burn.

Step 4

Check the lentils for doneness and top up with a bit more water if the lentils are still tough. The exact amount of water depends on what texture of dhal you prefer - it can be drier and full of texture or more soupy according to personal preference. If you prefer the latter you'll need more water.

Step 5

While the lentils are cooking, pan roast the cashews on a dry pan (no need for oil) until slightly browned on both sides, making sure you agitate them a fair bit as they burn easily.

Step 6

Once the water gets absorbed and you are happy with the texture of your dhal, add coconut milk, bit by bit, allowing each portion to be absorbed by the lentils.

Step 7

Add salt to taste.

Step 8

Serve warm with tempered spices, a swirl of vegan yogurt, fresh coriander and roasted cashews.

Step 9

Heat up the remaining 1-2 tbsp of oil in a small frying pan (I used the same pan I toasted the cashews on).

Step 10

Once the oil gets hot, add mustard seeds, curry leaves and chilli slices (if using).

Step 11

Allow them to fry quickly, agitating the pan (by stirring or swivelling it off the heat) frequently until some of the mustard seeds have popped.