Toppings are our secret taste trick in this speedy mid-week dahl!
Based on 6 servings, adjust as needed.
Heat 2 tbsp of flavourless oil (or even better coconut oil if you have some) in a large saucepan over a medium heat and sweat the onion until softened, about 5 minutes. Add garlic, ginger and jalapeno and saute for a further 2 minutes.
Reduce heat to low and add garam masala, ground cumin and ground coriander to the pan. Cook for 30 seconds to release spice flavours before adding chopped tomatoes, lentils, bay leaf, 1 1/2 tsp salt and 100ml water. Leave to simmer for 3-5 minutes.
Preheat oven to 200C/180C fan. Sprinkle the naan with a little water and place in the centre of the oven to bake for 3-4 minutes. Cut into slices for sharing.
Stir coconut milk into the pan and heat through about 3 minutes before serving. Now add half the fresh coriander and season to taste.
Serve immediately in bowls, garnished with crispy onions, nigella seeds and the remaining fresh coriander.
Exclude these crispy onions and swap for a gluten-free naan to make this gluten-free.