Method

First, make the dhal. Heat oil in a saucepan and add three-quarters of the onion, the curry leaves, garlic, chilli, lemongrass and cinnamon.

Fry for 5 mins, then stir in the lentils and turmeric.

Add the coconut milk and 400ml of water (fill up the empty coconut tin to measure it).

Bring the mixture to the boil and simmer for around 20-25 mins, until the lentils are no longer chalky and are tender to the bite.

Add more water if it’s too thick, then season with the salt and lime.

While the dhal is cooking, make the sambol. Place the desiccated coconut into a heatproof bowl. Pour in 3 tbsp freshly boiled water and stir to mix.

Add the reserved onion, chilli, tomatoes, lime juice and salt. Mix, taste, and add more salt to balance if need be.

To serve the dhal, fish out the cinnamon stick and lemongrass pieces if you wish. Serve with rice or paratha, with the sambol over the top or on the side.