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Fill a large bowl with cold water, add the lentils and use your hands to rinse. Drain the water, and repeat once or twice until the water is clear.
Peel and roughly chop the onion, ginger and garlic.
Deseed and roughly chop the green chilli.
Preheat the oven to 200*C fan setting.
Place the lentils, onion, ginger, garlic and chilli in a baking dish, followed by the rest of the dhal ingredients.
Boil the kettle and pour 400ml of boiling water into the baking dish.
Cover with foil and bake in the hot oven for 25 minutes.
Carefully remove from the oven, take off the foil, stir, and return to the oven for another 15 minutes, or until the lentils are tender.
Finish the dhal with the juice from a lime.
Taste and season with more salt and pepper if you would like.
Serve with coconut yoghurt and flatbreads for dipping.