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Heat the coconut oil in a skillet or saucepan.
Add the chopped onions, and sauté for 2-3 minutes until translucent.
Then add the garlic and ginger sauté for another minute until fragrant.
Lastly, add the spices, and sauté for a few seconds to unfold flavors.
Place the lentils in a fine-mashed sieve and rinse until cold running water.
Then add them to the onion mixture in the skillet.
Pour in the vegetable broth, stir to combine, and bring to a simmer.
Cook covered for 8-10 minutes, or until the lentils have absorbed most of the liquid.
Add the coconut milk and strained tomatoes (if using) and simmer another 5-10 minutes, or until the lentils are tender.
(If the sauce is too thick, add a little more broth or coconut milk, until the desired consistency is reached).
Season with salt, pepper, coconut sugar, and lime juice to taste.
Garnish your dahl with a swirl of non-dairy yogurt, fresh chopped parsley or coriander, and sesame seeds or other toppings you like.
Serve over rice or with homemade vegan naan or aloo paratha or use it as a filling for your favorite hearty pancake, crêpes, or tortilla recipe.