Ten minutes from start to finish, this tasty dal is a great weeknight dinner for one.
Makes one serve by itself or enough for two when served with rice.
Finely chop the onion. Drain the lentils and set aside.
In a little oil fry the mustard and cumin seeds over a high heat. When the mustard seeds stop popping add the onion, masala and chilli. Cook for a few minutes until the onions are soft, then add the brown lentils and coconut milk.
When the dal is thick season with salt, squeeze a little lime juice over the top and serve.