Preparation:

• Rinse the lentils: Rinse the split red lentils under cold water until the water runs clear. Drain and set aside.
• Cook the lentils: In a large pot, combine the rinsed lentils with water, chopped tomatoes, green chilies, garlic, and ginger. Bring to a boil, then reduce the heat and simmer until the lentils are tender and cooked through, about 20-25 minutes.
• Prepare the coconut milk: While the lentils are cooking, prepare the coconut milk. If using canned coconut milk, simply shake the can well before opening. If using fresh coconut milk, grate the flesh of a mature coconut and blend it with water. Strain the mixture through a fine sieve or cheesecloth to extract the coconut milk.
• Temper the spices: In a separate pan, heat some coconut oil over medium heat. Add mustard seeds and cumin seeds and allow them to splutter. Then, add chopped onions and sauté until golden brown.
• Combine the lentils and coconut milk: Once the lentils are cooked, add the prepared coconut milk to the pot. Stir well to combine. Add turmeric powder, red chili powder (if using), and salt to taste. Let the dal simmer for another 5-10 minutes to allow the flavors to meld together.
• Garnish and serve: Once the dal is ready, garnish with fresh coriander leaves. Serve hot with steamed rice or Indian bread such as roti or naan.