Heat 2 tbsp coconut oil in a large pan over medium-high. Add the diced onion and a pinch of salt and cook for a few minutes until soft and translucent.
Add the garlic, ginger and turmeric and cook for another 30 seconds.
Add the JAZZ™ apple and lentils and stir to coat. Stir in coconut milk and 600ml water and bring to a boil.
Reduce heat and simmer, stirring occasionally, until lentils are completely soft and dahl is thick, 35-40 minutes.
While the dahl is cooking, heat another tablespoon of coconut oil in a frying pan until hot. Add the cumin, coriander seeds and garam masala and cook, stirring constantly, for around 30 seconds to toast. Add the sliced onions to the pan and cook on high heat. Avoid stirring too often, to get plenty of colour on the underside of the onions. Cook for around 3 minutes on high, then remove from the pan and set aside.
Divide dahl among bowls and top with the fried onions.
