Add the lentils, water to a pot and bring to a boil, then reduce the heat to low and allow for 20-30 minutes until the lentils are tender.
In a pan, dry roast the whole mixed spices for about 8minutes. Constantly stirring so that they don’t burn. Using a pestle mortar ground the spices until coarse just to release the flavour. (Didn't want to ground them because it was going to change the yellow colour I wanted). Set aside
In the same pan, heat vegetable oil and add the onion & curry leaves cook until soft. Add the ginger, garlic, chilli & coarse spices, cook for 3 minutes or so until fragrant. Careful not to burn (reduce heat if necessary)
Add the onions & spices to the lentils, stir and add the coconut milk. Mix everything until the coconut milk is fully incorporated with the lentils. Let simmer on low for 5 minutes.
Season with salt & pepper and adjust seasonings where needed.
Serve with rice, naan or enjoy as is. Add some fresh coriander to serve.