Indian dishes we've posted, and then the lentils are cooked in coconut milk. Here is what you'll need to assemble.
1 tablespoon black mustard seeds
1 tablespoon cumin seeds
1 large onion
1 finger-length piece of ginger
3-4 garlic cloves
1-4 chili peppers
1.5 teaspoons turmeric
1.5 tablespoon coriander
1 tablespoon cumin
1.5 cups split red lentils
13.5 oz (400 mL) can of your favorite coconut milk
Fry the mustard and cumin seeds in oil or butter. Once they start to pop, add the onions, garlic, ginger, and chilis and cook until onions are tender. Something like this:
Add the powdered spices and salt and fry a bit longer. Add the lentils, coconut milk, and enough water to cook the lentils and bring to a simmer. Stir occasionally and add more water if needed. Once the lentils are nice and soft, you are ready to serve over white rice.