I love a good dal and this recipe is a dal revelation as it all cooks in one pot!
Its gingery, its coconut creamy and its super delicious. If I am going to lose you at the one hour cooking time, hang on, it literally means just popping the dish in the oven while you go on and do other things while the flavours mingle with the lentils, no constant stirring or faffing.
If the thought of serving this with pomegranates seems a step too far – please try it, I was super dubious but it totally works!
The dish can be made 3 days ahead (in fact it will only get better), reheats well and can be frozen too.
For a super speedy 30 minute red lentil dal (and yes a bit more traditional) you can find the recipe here.