1 cup red lentils
1 small onion, finely chopped
2 garlic cloves
1 jalapeno chile, seeded and chopped
3 tablespoons ghee or clarified butter
1/2 teaspoon tumeric
1-15 oz can unsweetened coconut milk, minus the cream
2 shallots, sliced
1 dried red chile, broken into pieces, or 1/4 teaspoon red pepper flakes
3 bay leaves
1 teaspoon mustard seeds
Wash the lentils in several change of water. In a saucepan over medium-high heat, saute the onion, garlic, and chile in 2 tablespoons of the ghee for 1 minute. Add the tumeric, lentils and 3 cups water. Bring to a boil, then lower the heat and simmer covered until the lentils are soft, about 30 minutes. Add the coconut milk and simmer for 5 minutes more, stirring occasionally. Taste for salt and remove from the heat.
Heat the remaining ghee in a small skillet over high heat. Add the shallots, red chile, bay and mustard. Frey until the mustard seeds begin to turn grayish, about 1 minute. Stir this into the lentils, then serve.