Heat the oil in a large pot over a medium heat and add the onion, fry for 5 minutes then add the garlic, ginger, chilli, turmeric, curry powder and cumin and fry for another couple of minutes until everything is softened.
Add the chickpeas and stir to coat in the spices then pour over the stock and simmer for 15 minutes until the chickpeas are starting to break down.
Pour in all but 2 tablespoons of the coconut milk and the lentils and then cook for another 10 minutes.
Heat the tablespoon of oil in a small saucepan and add the chilli flakes and cumin seeds, cook for 30 seconds then add the oil to the dahl. Add more salt and pepper if needed.
Serve with roti and a drizzle of coconut milk and fresh coriander.
Nutrition information is an estimate and will vary depending on the exact ingredients used.