Heat the coconut oil in a saucepan over a medium heat and add the onion and garlic. Cook for 5 minutes until the onion starts to soften. Add the ginger, garam masala, cumin, ground coriander, turmeric and cayenne. Keep an eye on the spices and keep stirring so they don’t burn.

Add the lentils, then stir for a minute or so to make sure everything is well combined (this is to make the lentils really flavoursome). Add the canned tomatoes and coconut milk, stir, then add the water. Keep stirring so the lentils don’t stick to the bottom – this is the trick with dhal. Cook for 10 minutes, then turn the heat down to low and cook for another 30 minutes, stirring often, until it is thick and creamy. Season with a large pinch of salt and pepper.

Add most of the fresh coriander, the spinach and lemon juice, then stir until the spinach has wilted. Taste and add more salt and pepper, if desired. Leave to stand for 10 minutes to allow the banging flavours to develop.

Serve with the remaining fresh coriander scattered on top.