Heat the oil in a large saucepan over a medium heat. Add onions and fry until softened

Add the lentils and 1 litre of stock, stir through and then add garlic with the ginger, turmeric and chilli powder and fresh chilli. Cover and let bubble for 15 mins.

Add the coconut milk and then stir, cover with a lid and cook at a medium simmer for another 10-15 mins until the lentils are tender.

Fry the remaining garlic in a bit of oil with crushed coriander and fennel seeds. Add to the dhal with a teaspoon of ground cumin.

Add the lime juice to the dhal, season with the tamarind and salt and pepper to taste, sprinkle over the coriander and sesame seeds