Heat the coconut oil in a saucepan over medium hot heat. Add the onion, garlic and ginger. Cook for 4–5 minutes until fragrant.
Add all the spices, salt, lentils, tomatoes, stock and coconut milk. Bring to boil, then lower the heat and simmer, stirring frequently for 25 minutes or until lentils are soft and dal is thickened.
While dal is cooking, cook the black rice according to the packet instructions. Mix in the coriander, a drizzle of avocado oil and season. Set aside.
Fry the tofu. Deep fry the tofu in coconut oil in a deep heavy based fry pan or wok until golden. Drain on paper towel.
Serve the dal topped with tofu puffs with coriander rice on side. Enjoy!