Rinse the lentils and add to a pressure cooker with enough water to cover, salt and the turmeric. Cook for 10 minutes or until both lentils are well cooked, set aside.

In a pan on medium heat, melt 1 tbsp of coconut oil before adding the ginger and garlic. Cook for one minute while stirring and then add in the chopped onion and sauté for another 2-3 minutes.

Next add in the chopped tomatoes, tomato paste, chilli powder, dried coriander, garam masala, salt and pepper. Mix to combine and cook for 2 minutes or so until tomatoes are reduced and spices are fragrant - feel free to add a splash of water to keep things from drying up.

Add the tomato mixture to the cooked dal and stir through, then allow the dal to boil and simmer before turning off he heat and adding in the fresh coriander.

In the same pan that you cooked the tomato mixture in, add the second tbsp of coconut oil, cumin seeds and red pepper flakes if using. Fry until fragrant and then add on top of the dal mixture and stir through. Taste and adjust seasonings as needed.

Add in the coconut cream at the end and stir through until well incorporated, if desired.