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Stovetop Method
Heat coconut oil in a large pot or deep skillet over medium heat.
Saute onion and garlic for 5 minutes or until onions are clear and beginning to brown on edges.
Turn heat to high and add lentils and water.
Bring to a boil, cover, reduce to simmer.
Simmer for 25-30 minutes or until most of the water is absorbed.
Stir in shredded coconut, coconut sugar, spices, coconut milk and tomatoes.
Simmer over medium-low heat for 10-15 minutes or until desired consistency is achieved.
Salt to taste.
Let cool for 5-10 minutes before serving.
Instant Pot Method
Turn on saute function on pressure cooker.
Place oil, garlic and onion into pot. Saute for 5 minutes.
Press ‘Cancel’.
Stir in lentils, 2 cups water, coconut, sugar, spices, and tomatoes (omit the coconut milk!).
Secure the lid and set on manual high pressure for 10 minutes. Let the pressure naturally release for 10 more minutes.
Release the pressure and remove the lid.
Stir in coconut milk. Salt to taste.
Serve as is, or if you desire a thicker, creamier dal, press saute and saute until desired consistency. Keep in mind a dal will thicken as it cools.
Serve and enjoy!