Wash the lentils. Place in a saucepan with the remaining dhal ingredients and bring to a boil at medium to high temperature. Switch the temperature down a little and let it simmer for about 15 minutes with the lid closed.

In the meantime, finely chop the garlic, onion and fresh chilli. Fry all the ingredients of the spice oil in a small pan at medium temperature for a few minutes. If they slowly begin to take colour, add to the dhal and mix everything well.

Let simmer for another minute. Serve with rice or bread and other side dishes such as coconut sambal or kale mallung.