Coconut Red Lentil Dal with Charred Lime

Rinse 1½ cups red lentils under cold water until it runs clear, then set aside.

Warm 2 tbsp coconut oil in a heavy pot over medium heat until it shimmers, then add the diced onion and sweat for 5 minutes until translucent.

Add the minced garlic, grated ginger and 1 tbsp tomato paste; cook 2 minutes, stirring, until the paste darkens and smells caramelized.

Stir in 2 tsp garam masala, 1½ tsp ground cumin, 1 tsp turmeric and ½ tsp chili flakes; toast 30 seconds until fragrant.

Add the lentils, 3 cups vegetable stock and 1 can (400 ml) coconut milk. Bring to a gentle simmer.

Reduce heat to low and simmer uncovered for 22-25 minutes, stirring occasionally, until the lentils collapse into a creamy purée.

Season with 1 tsp fine salt and a generous crack of black pepper; taste and adjust.

Halve 2 limes and char cut-side down in a dry skillet over high heat for 2 minutes until deeply browned.

Stir ½ cup chopped cilantro into the dal, ladle into bowls and squeeze a charred lime half over each serving.