1. Place the lentils in a pan and cover with enough cold water to come to around two inches above their surface. Bring this to the boil, you may see some white scum at the surface. Take this out and remove to a simmer.
2. Add in the turmeric and a generous knob of ghee or coconut oil. Allow this to cook gently. Keep an eye on it, stirring frequently as the lentils tend to get stuck to the pan!
3. While the dhal is cooking, heat up a small frying pan. Dry-fry the cumin seeds until toasted and you can smell their delicious flavour. Everyone will walk in the kitchen and say it smells so good! This will only take a couple of minutes. Remove from the pan and set to one side.
4. Melt another knob of ghee or coconut oil in the same frying pan and gently fry the onion for a few minutes until soft. Then add your garlic, chillies, ginger and tomatoes.
5. Once the garlic is golden, mix in the toasted cumin seeds and the garam masala and ground coriander. This really does add a great flavour to the dish. If it looks too dry you can add a little more oil, this is what helps deepen the flavour as well.
6. Once the lentils are softened, they should resemble a porridge mixture. I don't like my dhal too thin, it should be fairly thick! You can then add the onion mixture.
7. Sprinkle with fresh coriander and serve with your choice of vegetable curry, basmati rice & indian bread.