In a fine-mesh strainer, rinse the red lentils and dal, drain and set aside. Roughly grind the cumin and black mustard seeds in a mortar and pestle to open up the aromas, set aside.

In a large pot, heat some olive oil or some sesame oil on medium-low heat. Add the fresh ginger and all the dried herbs and cook for a minute or so until you can smell the delicious aroma of the herbs. Add in the lentils and dal and stir until coated. Add water and salt. Raise the heat to medium and bring to a slow simmer. Cook until most of the water has infused into the dal leaving a nice rich consistency. Taste and adjust seasonings as desired.

When the dal is ready and served up add a squeeze of lemon or lime juice and fresh coriander to top it off ! I added some chilli flakes, extra cumin seeds and some natural yoghurt and of course added lots of fresh coriander. The base of the dish is simple and then you can spice it up the way you like it.