Creamy Red Lentil Dahl

1 large onion , chopped finely
4 large garlic cloves , chopped finely
1 teaspoon red chili pepper flakes
½ teaspoon ground cinnamon
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon ground coriander
2 tablespoons fresh ginger
2 slightly heaping teaspoons turmeric
1 teaspoon ground pepper , add more to taste if necessary at the end
2 teaspoons salt , add more to taste if necessary at the end
2 cups red lentils - No need to soak
3 large tomatoes, chopped into small chunks
1 can (a little under 1¾ cup) coconut milk
3½ cups water

Add 3 tablespoons of water (or oil if you prefer) to a large pan and place over a medium heat. Once the pan is hot add the chopped onion and sauté for about 5 - 10 minutes until translucent. Stir frequently and add a drop or two of water as you need to to stop them sticking.

Add the chopped garlic & ginger to the pan and cook for about 1 minute longer.

Add the chili and spices and cook them out for a minute or two then add the lentils. Toast the lentils gently for a few minutes, stirring frequently to stop them sticking.

Add the chopped tomatoes, water and coconut milk, stir well and bring to a gentle simmer.

Turn down to medium low, and continue to simmer for around another 25-30 minutes, stirring every 5 minutes or so, until the lentils are breaking down and the sauce is nice and thick.

(Source: https://avirtualvegan.com/creamy-red-lentil-dahl/)