Ingredients

1 cup red lentils, rinsed
3 cups water
3 Tbsp coconut oil or vegetable oil
1 tsp whole cumin seeds
1 tsp whole mustard seeds
1 large onion, diced
3 cloves garlic, minced
2 tsp minced ginger
1¼ tsp garam masala 
½ tsp ground turmeric
1 cup finely diced tomato
½ tsp sea salt
1 cup full fat coconut milk
fresh chopped cilantro for garnish
fresh cracked black pepper 
cooked basmati rice or rotis for serving 

Method

In a large saucepan, add the lentils and water. Bring to a boil then reduce the heat to simmer for approximately 25 minutes or until the lentils are soft and start to break down (add more water if the lentils seem too dry while simmering). Remove from heat and give the lentils a good whisk. Set aside.

In a large skillet, heat the oil over high, then add the cumin and mustard seeds and stir until they start to pop/crackle (be mindful not to burn the spices at this stage). Add the onion, then drop the heat to medium/medium-high then cook, stirring regularly until the onions are softened and slightly browned (about 6–8 minutes). 

Add in the garlic, ginger, garam masala and turmeric and cook just until fragrant. Add the tomato and salt and cook, stirring frequently until the tomatoes start to soften and the skins release (about 2 minutes). Add in the coconut milk and heat until the mixture comes to a light simmer. 

Carefully add in the cooked red lentils and give it a good stir to combine. Once the lentils are heated through, remove from heat and garnish with chopped cilantro and fresh cracked black pepper. Serve with cooked basmati rice or rotis.