1. Heat a non-stick pan with a lid and add 10 sprays of oil. Gently stir fry the onion, garlic and ginger in the oil, adding a few tablespoons of hot water is a mixture begins to stick to the bottom.
2. Stir in the tomatoes and ground spices. Simmer for about 2-3 minutes.
3. Add the lentils and 100ml hot water. Cover and simmer over a medium heat for about 15 minutes until the dahl is cooked but not mushy. Add a little more hot water if you prefer more sauce.
4. To serve, stir in the salt, lime juice, spring onion and coriander leaves. Taste and adjust the seasoning and chilli as desired.