Restaurant-Style Dal Tadka

Bahan-bahan (4 porsi)

• 1 cup (200g) split yellow lentils, (aka “moong dal” (see Note 1))
• 1 to 2 tablespoons unrefined coconut oil ((or neutral oil of choice))
• 1 medium yellow onion, (diced)
• 4 cloves garlic, (finely chopped)
• 1 inch (2.5cm) piece fresh ginger, (grated or minced (about 1 TBSP))
• 1 serrano pepper, (finely chopped (remove membranes for less heat) (see Note 2))
• 1 teaspoon Madras curry powder
• 1 teaspoon garam masala
• ¼ teaspoon ground coriander
• ¼ teaspoon ground turmeric
• 2 ½ to 3 ½ cups (600 to 840 mL) filtered water ((see Note 3))
• Kosher salt and freshly cracked black pepper
• 1 (14.5-ounce / 410g) can crushed or diced tomatoes ((see Note 4))
• 1 handful fresh cilantro, (chopped)
• 1 ½ to 2 tablespoons unrefined coconut oil ((or neutral oil of choice))
• 1 teaspoon black mustard seeds ((or brown))
• ½ teaspoon cumin seeds
• 1 or 2 pinches asafoetida ((optional))
• ~10 fresh curry leaves ((or ~ 20 dried curry leaves))
• 1 to 2 dried red chile peppers ((optional))
• Cooked basmati rice or flatbread, (to serve 4)
• Coconut yogurt for dolloping ((optional))
• Thinly sliced red onions ((optional))