Prepare the aromatics

• Finely dice the onion.
• Mince the garlic and ginger.

Soften the onion

• Heat the oil in a pan over medium heat.
• Sauté the onion with a pinch of salt until softened.

Add garlic and ginger

• Add the ginger and garlic to the pan.
• Cook until fragrant.

Toast the spices

• Add the turmeric, ground cumin, ground coriander and curry powder.
• Stir well and cook until the spices are fragrant.

Add the lentils and liquids

• Rinse the lentils and add them to the pot, mixing well.
• Add the chopped tomatoes, vegetable broth, coconut milk, soy sauce and peanut butter.

Simmer until creamy

• Bring the dal to a boil.
• Lower the heat and simmer until thick and creamy, stirring occasionally.

Season and serve

• Season to taste with salt, pepper and the lime juice.
• Spoon into bowls and serve with naan, rice or poppadom, raita, chilli, spring onion and fresh coriander.