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Sweat down the onions on a low/medium head with a pinch of salt for a full 12 minutes, stirring constantly. This is very important as it sweetens the flavour of the curry. Add the fresh garlic and ginger, saute for 5 mins more. Add the spice mix and ½ a tsp salt, saute for 3-4 mins until the mixture begins to stick but doesn't burn.
Rinse and add the red lentils, break them apart with a wooden spoon and coat them very well in the curry base. Then add the diced tomatoes, mix well.
Add the stock cube dissolved in hot water, then add both tins of coconut milk, stir and combine everything very well. Taste and season with salt and pepper if you need to, add more water to achieve the consistency in the video.
Add the nooch, mix again, then bring the pan to a bubble and reduce to a simmer, cover and leave to slow cook for around 1 hour. You'll need to stir it occasionally to ensure the mixture doesn't stick. Keep tasting and seasoning as you wish.
For the tempering: Heat the oil in a small pan, add the sliced garlic, coriander seeds, cumin seeds, peppercorns and curry leaves. Fry for 1-2 mins until fragrant and the garlic is lightly golden.
Pour the tempering over the dal, stir to combine. Serve with fresh coriander, yoghurt, lime juice, fresh chilli, nigella seeds, naan or toast.