1. Shake the tin of coconut milk and open – you’ll need it primed and ready to go. Melt the coconut oil in a large saucepan over a medium heat.
Add the cumin seeds and fry gently for 15-20 secs, until fragrant. Then add the coconut milk immediately to prevent the seeds from burning.
2. Add the lentils and spices to the pan and stir together. Half-fill the coconut milk tin with water, swish around and add to the pan. Bring to the boil and simmer for 15 mins, until the lentils are tender, almost mushy and only just holding their shape.
3. Meanwhile, grate the beetroot coarsely. Once the lentils are cooked, stir in the beetroot. This dhal is gorgeous served with rice, a dollop of natural yoghurt and some fresh coriander.