Crush the garlic cloves and remove the skins, then finely grate them and the ginger so you end up with a nice paste of gingery garlicky-ness. Add the paste and olive oil (not extra virgin, pls) to a small saucepan. Fry that on a medium heat until it goes golden.

Take 2 tablespoons of the coconut milk out of the can and put it to one side in a bowl. This doesn’t deserve its own step, but I know you’ll forget about this.

Pop the tomato purée and spices into the pan, stir and let those become fragrant. Now those lentils, chuck them in, then add the remaining coconut milk, miso paste, 1 tablespoon of the extra virgin olive oil and the boiling water. Turn that heat right down to low and let the dahl simmer for at least 15 minutes. Season it to taste and stir every few minutes.

While it’s simmering, we’ll make a little zesty topping, and I’m not talking about my favourite green hat. Chop the fresh herb leaves. Now, add the fresh herbs and the juice of the limes, the remaining extra virgin olive oil and the agave to a pestle and mortar and grind it together until you get a smooth, Indian chutney-like consistency.

Once the dahl is looking luscious and thick, serve it in bowls with a drizzle of the reserved coconut milk, a dash of the green chutney and a crack of salt and pepper. Garnish with some coriander leaves. Oh and if you’d like, serve it with the rice or poppadoms.