1 Prep: Rinse the red lentils under cold water until the water runs clear, then drain and set aside. 2 Sauté: Heat the oil in your Whatever Pan over low heat. Add the onion and sauté until translucent and soft. 3 Aromatics: Stir in the ginger, garlic, cumin seeds, coriander powder, turmeric, and the whole dried chilli. Cook for 1-2 minutes until fragrant. 4 Build: Mix in the tomato purée and cook for one minute to deepen the flavor. Add the rinsed lentils and stir to coat them in the spice base. 5 Simmer: Pour in the coconut milk and water. Bring to a boil, then reduce the heat to a gentle simmer. Cook for 30 minutes, stirring occasionally, until the lentils are soft and have absorbed the liquid. 6 Season: Remove the dried chilli and stir in a generous helping of salt to taste. 7 Serve: Garnish with fresh coriander, ginger, and green chilli. Serve directly from the Whatever Pan as a standalone meal or with a side of basmati rice.