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Drain the lentils and transfer to a large pan with water, coconut milk, turmeric, cinnamon and cayenne, and simmer on a low heat uncovered for 25 minutes. Don’t add any salt at this stage as this will harden the lentils.
Finely dice the onion, garlic and coriander stalks (reserve the leaves for garnish). Heat the coconut oil in a medium frying pan. Once it starts to smoke add the fresh curry leaves if you have them, plus the mustard seeds, cumin seeds, curry powder, diced onion and garlic. Fry while stirring until the seeds start to pop and the onions start to soften. Set aside until needed.
Once the lentils are cooked, turn off the heat and add the sea salt and zest of a lemon. Blend half the dahl in a blender, add the blended mix back in the pot and mix through (this will make the dahl extra creamy). Finish with a squeeze of lemon to lift up the goodness and season to perfection.
Spoon the dahl into serving bowls, drizzle the temper mix over the top, and serve the tempered dahl with crispy onions, fresh green chilis, the reserved coriander leaves and a chapati or pitta on the side.