Sort through the dry green lentils, removing any debris, and rinse them under cold water. If preferred, soak them in lukewarm water for 15 minutes to enhance digestibility, then drain and set aside.

In a large saucepan, heat your chosen oil over medium heat. Add the chopped onions and sauté for 3-4 minutes until they become soft and translucent. Next, toss in the diced chili, minced garlic, grated ginger, and finely diced carrot, sautéing for another 2-3 minutes until fragrant.

Lower the heat and mix in the ground cumin, curry powder, ground turmeric, and ground coriander. Stir in the rinsed lentils and pour in the vegetable broth. Bring the mixture to a gentle boil.

Reduce the heat to low. Cover the pot and let it simmer for about 15 minutes, or until the lentils are tender but still hold their shape. Stir occasionally, adding a splash more broth or water if necessary.

Once the lentils are cooked through, stir in the coconut milk. Allow it to cook for an additional 10-15 minutes, adjusting the texture as desired.

Taste and adjust the seasonings with salt and black pepper. Serve your dal over steamed rice or with warm naan, garnished with fresh herbs or a dollop of non-dairy yogurt.