Place few good jiggles of olive oil into a large saucepan and heat on a medium element.
Add the cumin seeds and allow to brown and then add the mustard seeds and stir until they start to pop to release the flavours.
Then add the onions, garlic, ginger and stir a few minutes until onions clear and soft.
Add the drained rinsed lentils and coat with the onion mixture.
Add the coriander, cumin and turmeric and optional chilli plus the stock dissolved in a cup of boiling water.
Stir through and add the tomato passata plus a cup of water.
Add the carrot strips, sultanas and coconut cream.
Bring to boil and turn right down and allow to simmer for 30 minutes until lentils are of a mushy consistency and a dahl texture is created. During this process, add some more water if required and stir regularly to avoid it sticking on the bottom.
Once ready, stir in lashing of fresh coriander and serve on brown or yellow rice with a lovely salad on the side!