Rinse the lentils and soak for 12 hours. Then put them in a pan and add 3 to 4 cups of vegetable stock water, quarter tsp turmeric powder. Do not add salt at this point as it makes the lentils take longer to soften. Bring to a boil and skim off any scum that floats to the surface then turn the heat down and allow the lentils to continue simmering gently until they are tender. This could take 1 to 2 hours of not using a pressure cooker.  Add half a tsp of salt, mix and then turn the heat off, do not drain. Just cover and set aside.

In another pan add the coconut oil and cumin seeds. Next add the chopped onions and remainder of salt and fry until golden brown then add the garlic, ginger paste and chilli and stir until aromatic. Add the tomato and the remainder of the turmeric powder (1 tsp). Cook this down until the tomatoes are thick and cooked through. Then add the sauce to the lentils and water that you set aside. Stir and adjust salt. Turn on a low heat, cover and allow to simmer on low heat until the flavours are well infused and the lentils are thick and creamy.

Finally sprinkle some chopped fresh coriander. Serve with cauliflower rice or sweet potato wraps to act as rotis, or make some fresh rotis if you feel adventurous and enjoy.