Red Lentil Dahl

Heat the ghee or oil in a heavy-bottomed saucepan over medium heat. Add the mustard seeds and cumin seeds and cook until they start to pop and crackle - about 30 seconds to a minute.
1 tbsp ghee or vegetable oil, 0.5 tsp yellow mustard seeds, 0.5 tsp cumin seeds
Add the diced onion and cook for 4–5 minutes until softened. Add the sliced green chili and garlic and ginger paste and cook for another minute until fragrant. Then, tip the onion mixture into a bowl and set aside.
1 white onion, 1 green chilli, 2 tbsp garlic and ginger paste
Add the lentils, turmeric, and water to your pan and simmer for 15 minutes, stirring occasionally, until the lentils have begun to break down.
250 g dried red lentils, 1 tsp tumeric powder, 400 ml water
Add the garam masala, salt, and passata. Simmer for another 5 minutes.( Add more water if it’s reducing too much before the lentils are cooked – you want a porridge-like consistency.)
2 tsp garam masala curry powder, 250 ml passata, salt
Stir in the thick coconut milk and salt. Simmer for another 5 minutes until the dahl is rich, creamy, and silky.
5 tbsp thick coconut milk
Add the onion and chili mixture back to the dahl, stirring it into the lentils.