Over a medium-high heat, add 3 tbsp of oil to a large pot.
Once hot, add garlic cloves, onion, 1 tsp turmeric, curry powder, cumin seeds, mustard seeds, curry leaves and 2 dried chillies. Leave to cook until onions are turning golden brown. Remove from heat and set aside.
Rinse the lentils before adding to the pot you cooked the onion mix in. Pour in 3 cups of water with the remaining 1/2 tsp of turmeric and place over a medium heat. Let the lentils cook until the water has evaporated.
Pour in the coconut milk and let it simmer over low heat for about 10-15 minutes. Add the onion mix you set aside earlier and stir to combine well. Season with salt as needed.
Serve it up over a bed of rice or as an accompaniment.
