Ingredients

• 1 cup masoor dal (small orange, a.k.a. "red," lentils)
• 3 cups water
• 1/4 teaspoon ground turmeric
• 2 tablespoons vegetable oil
• 1/2 teaspoon brown mustard seeds
• 1/2 teaspoon cumin seeds
• 1/8 teaspoon hot red pepper flakes
• 1/2 cup well-stirred canned unsweetened coconut milk
• 1/4 cup chopped cilantro
• 2 teaspoons fresh lemon juice
• 1 teaspoon salt

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Instructions

1. Bring lentils and 3 cups water to a boil with turmeric in a 2-quart heavy saucepan, then gently simmer, partially covered, stirring occasionally, until falling apart, about 20 minutes.
2. When lentils are cooked, heat oil in a small heavy skillet over medium-high heat until it shimmers, then cook mustard seeds, cumin seeds, and red pepper flakes until mustard seeds begin to pop and/or turn gray and cumin seeds brown, about 1 minute. Stir spice mixture into lentils with coconut milk, cilantro, lemon juice, and salt and bring to a simmer.