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Drain the pre-soaked lentils and set it aside. Grate the garlic and ginger. Finely dice the red onion. Dice the Roma tomato
Heat up a sauté pan to medium heat. Add the chili oil followed by the cumin seeds. Fry the seeds for a few seconds, then add in the red onions. Sauté for 3-4min
Add the garlic and ginger. Sauté for about 2min. Add the turmeric, sweet paprika, coriander, garam masala, cayenne pepper, and salt. Cook the spices for about 1min
Add the tomato paste and cook for about 1min. Add the Roma tomatoes and cook for a couple of minutes
Add the black lentils, give the pan a good stir, and cook for about 1min
Add the water give the pan a good stir. Turn up the heat and bring to a boil. Give the pan another good stir, then cover and cook on medium low for about 30min
Use a fork to mash down some of the lentils. Add 2 tbsp of coconut cream and stir
Plate the dal and drizzle over some more coconut cream. Garnish with fresh cilantro and serve with rice or naan
*soak the black lentils overnight with 2-3 cups of water