Tempering:
1 teaspoon mustard oil
1 teaspoon nigella seed (kalonji)
1 teaspoon brown/black mustard seeds
1 medium onion, diced medium
1 clove garlic, sliced
1 large tomato, seeded and diced

Finishing:

salt to taste
big pinch of fenugreek leaves

Pick over lentils to remove misshapen, discoloured or otherwise irregular lentils and any foreign matter (little rocks, plant stems, etc). Rinse thoroughly, with several changes of water to remove any grit or dust (very important).

Place lentils in a heavy pot with the water and the turmeric and bring to a boil. Reduce the heat to a medium-low simmer, and skim the yellow foam from the top. Allow to simmer until lentils are tender and starting to fall apart – 15 minutes or a bit more, if you have older lentils. Add the jalapenos, crushed garlic, spices and the coconut milk and continue to simmer (with the lid off, stirring occasionally) and get thick while you prepare the tempering.

In a small, nonstick skillet, heat oil gently over medium heat. Add nigella seed and mustard seed, giving the pan a shake to distribute. As soon as the mustard seeds start to pop, add the onions and sliced garlic and fry gently until they have softened. Next, add the diced tomatoes, and stir until they give up their liquid - often they turn the onions a pretty golden colour - and scrape the mixture into the lentil pottage. Use a spatula to get out all the spicy goodness! Taste and adjust for salt to your preference and stir in the fenugreek leaves just before serving.

Serves 6 – 8 as part of a rice-based meal.  Freezes well and makes great leftovers.