This dhal is common in Malaysian mamak restaurants. Yellow lentils are cooked with mustard seeds, curry leaves, and turmeric, then finished with coconut milk for a creamy consistency. It can be frozen, making it a convenient weeknight meal.
Put the rinsed yellow lentils and water in a pot and bring to a boil. Skim off the foam and cook for 20 minutes, until the lentils are tender.
Heat the olive oil in a separate skillet and cook the mustard seeds until they pop. Add the finely chopped onion, crushed garlic, grated ginger, and curry leaves. Cook until the onion is tender.
Add the turmeric, ground red pepper, and salt to the skillet and cook for 1 more minute. Add this mixture and the coconut milk to the cooked lentils, then simmer over low heat for 15 more minutes.
Keep the lid close by when popping the mustard seeds in oil; they may splatter. Dhal thickens as it cools, so add a little water when reheating to restore its original consistency.
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