Black lentil dal makhani

Soak the dried black lentils in water overnight, then drain and set aside.

Grate the garlic and ginger. Finely dice the red onion and dice the tomato.

Take about two tablespoons of thick coconut cream from the top of a can of full-fat coconut milk.

Heat the chili oil in a saute pan over medium heat and fry the cumin seeds for a few seconds.

Add the red onion and saute 3 to 4 minutes.

Add the garlic and ginger and saute about 2 minutes.

Add the turmeric, paprika, coriander, garam masala, cayenne and salt and cook the spices about a minute.

Add the tomato paste and cook about a minute.

Add the tomatoes, cook a couple of minutes and use their juices to deglaze the pan; cook until the oil separates out.

Add the drained lentils, stir and cook about a minute.

Add 1.5 cups of water, stir, turn up the heat and bring to a boil.

Cover and cook on medium-low about 30 minutes.

Mash some of the lentils with a fork to thicken the dal.

Stir in the coconut cream.

Plate, drizzle over more coconut cream and garnish with fresh cilantro.