Simmer the lentils with the water, coconut milk, turmeric, cinnamon and cayenne for 25 minutes until thick and creamy. Stir in the salt and lemon juice. Blend half for extra silkiness if you like.
Heat the coconut oil in a pan until hot. Fry the onion, garlic, mustard seeds, cumin seeds, curry leaves and curry powder until golden and fragrant.
Pour the temper straight over the dal and top with crispy onions, fresh chilli and coriander. Serve with warm chapati or pitta.
