Coconut Red Lentil Dal with Charred Lime and Cilantro Oil

Rinse 1½ cups red lentils under cold water until the water runs clear, then drain.

Warm 2 tbsp coconut oil in a heavy pot over medium heat until it shimmers without smoking. Add the diced onion and a pinch of salt; sweat for 5 minutes until translucent.

Stir in the garlic and ginger and cook for 1 minute until fragrant. Add 2 tbsp tomato paste and toast for another minute to deepen the colour.

Bloom the spices: add curry powder, cumin, and turmeric, stirring for 30 seconds until aromatic and slightly darkened.

Pour in the lentils, coconut milk, and 2½ cups vegetable stock. Bring to a gentle boil, then reduce to a low simmer.

Simmer uncovered for 20-25 minutes, stirring occasionally, until the lentils collapse into a creamy porridge-like texture. Season with salt to taste.

Meanwhile, blitz ½ cup fresh cilantro with 3 tbsp olive oil and a pinch of salt into a vibrant green oil.

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

Ladle the dal into bowls, drizzle generously with cilantro oil, and serve with a charred lime half for squeezing at the table.