Ingredients

• 1 lb Red Lentils - Masoor Dal (I used toor dal, yellow pigeon peas, split)
• 3 tablespoon Coconut Oil

• 1 onion, thinly sliced

• 2 serrano Chilies, stemmed and finely sliced, or Green Anaheim Pepper, thinly sliced (for a mild version)

• 4 garlic cloves, halved, sprout removed

• 4 Burlap & Barrel Cardamom Pods, well cracked

• 1 cinnamon stick

• 3 Burlap & Barrel Pemba Cloves
• 1 teaspoon Burlap & Barrel Zanzibar Black Peppercorns
• 1 teaspoon Brown/black Mustard Seeds
• 1 tablespoon Burlap & Barrel New Harvest Turmeric
• 1 pinch Burlap & Barrel Silk Chili (or more if desired)

• 1 inch ginger, peeled and grated (about 1 heaping tablespoon)

• 4 cups water

• Kosher salt

• 1 can coconut milk

• Shredded coconut, unsweetened & toasted

• 1 lime, juiced

• Cilantro, chopped or torn
• Yogurt