Heat the water, lentils
, and turmeric
in a saucepan
, and bring to the boil. Simmer
the mixture for about 1 hour, or until soft. If necessary, add a bit of extra water.
Stir in the coriander
, garam masala, sugar
, and salt, to taste. Cook until the lentils are completely soft and beginning to break up.
Heat the oil or butter in a small pan. Fry
the cardamom pods, cumin, mustard seeds, cloves, chiles, bay leaves, and cinnamon for 30 seconds. Be careful as the seeds may pop a bit. Add the coconut
, and stir until it turns golden brown.
To serve the dish, stir the spice mixture into the lentils and divide among 4 serving plates.